For vegetarians (and vegans!), Thanksgiving can be kind of scary, what with the giant turkey carcass and sausage-ladden stuffings galore! But just because meat isn't on the menu doesn't have to mean missing out on the belly-filling festivities! These sweet potato and quinoa stuffed mushroom caps are just as filling as a hunk-o'-turkey and can be enjoyed by anyone around the dinner table, meat eaters or not.
- 4 sweet potatoes, cut into 1/2-inch cubes
- 2 tablespoons olive oil, extra for drizzling
- 3 cups greens (spinach or kale work well)
- 2 cups cooked quinoa
- 6 portobello mushroom caps, wiped clean
- For 1 serving out of 6
- Calories 196
- Protein 5 g
- Carbs 32 g
- Fiber 5 g
- Sugars 5 g
- Sodium 91 mg
- Fat 6 g
- Saturated 1 g
- Heat oven to 450 degrees and line a rimmed baking sheet with foil.
- Toss sweet potatoes with oil and salt and pepper to taste on the baking sheet. Bake for 30 to 40 minutes, flipping halfway through, until pieces are golden brown and cooked through.
- Just before the sweet potatoes are done cooking, remove sheet from oven and add spinach on top. Place back in oven for the last 2 to 3 minutes. Once spinach has wilted, remove pan from oven and cool until veggies are cool enough to handle. Lower oven to 400 degrees.
- In a medium bowl, mix quinoa, sweet potatoes, and greens. Season with salt and pepper. Set aside.
- Brush both sides of mushrooms with olive oil, and place gills up on the baking sheet. Spoon quinoa and sweet potato mixture into caps, mounding slightly in the center. Drizzle with olive oil, sprinkle with salt and pepper, and bake for 15 to 25 minutes, or until mushrooms are cooked through.