When someone says they don't like mushrooms I tend to not believe them. I think the texture of some mushrooms when marinated or cooked can be a little different but the flavor is so great that to me, it shouldn't matter. But for those that say they do not like mushrooms I also dare them to try a meaty portobello mushroom and then convince me they do not like them. Especially mushrooms stuffed with cheese and sausage. Go ahead and try.
And sweet potatoes...I think I actually didn't used to care for them but I think that is because they were prepared for me overly sweet. And I just don't like them that way. They are sweet enough so to me a little salt and spice really transforms them. Adding an herb like thyme creates a savory dish that most anyone can really enjoy. Pass up the russets or yukon gold potatoes next time and pick up a couple sweet potatoes they are vitamin rich and are so so tasty.
These stuffed mushrooms have a lot of flavor. And there are many variations to could make to the stuffing too for your own personal tastes. You could also make them vegetarian by using veg sausage and Tofutti Better Than Cream Cheese instead of the mascarpone. Simple swaps to make this meal entirely vegetarian. And you would not be compromising taste whatsoever.
I made these so they would be the "meat" of the meal so this is why I chose to use the large portobello mushrooms. You could also stuff some large button mushrooms. I think you could probably stuff about 15 of them with the amount of stuffing in the recipe. I also would maybe add some fresh chopped spinach...mushrooms and spinach always play so nice together.
Asparagus are just about out of season I think...I had some left in my refrigerator so I figured why not add them to this dinner. Didn't want them to go to waste and they did look so great next to the sweet potatoes. I just roasted them for about 15 minutes in the same oven as the sweet potatoes and sprinkled them with garlic salt on the way out.
The big hit to this dinner was the mushrooms. But I needed something fresh too so I tossed some mix greens with some homemade balsamic dressing and topped with blue cheese. With a bottle of wine this made for a most excellent dinner. I encourage you to buy local ingredients this summer at farmers markets. I know this isn't always possible and you have to go with what is in your grocery store but when there is a chance to stop by a local farm stand, please do. You won't regret it.
Thyme Roasted Sweet Potatoes
4 medium sized sweet potatoes, peeled and cut into even pieces6 sprigs of fresh thyme, chopped
3 cloves of garlic, minced
1/2 tsp red pepper flakes
2-3 Tbls olive oil
salt and pepper
Preheat oven to 375 degrees.
Wash and peel your sweet potatoes. Take a very sharp knife and slice the potatoes and halve the biggest pieces so each piece is approximately the same size (this will help for even cooking).
Take a rimmed baking sheet and drizzle about a tablespoon of olive oil over the bottom. Place the sweet potatoes in the baking sheet and sprinkle the remaining ingredients (including the remaining olive oil) over the potatoes. Toss gently with your fingers to combine.
Bake for approximately 45-50 minutes. Or until the potatoes are nice and tender but not mushy.
Adapted from Ina Garten
6 large portobello mushroom caps, stems and gills removed
1 portobello mushroom, gills removed and finely chopped
1 pound sweet Italian sausage
2/3 cups panko breadcrumbs
4 Tbls olive oil
2 1/2 Tbls Marsala wine
6 scallions, white and green parts, thinly sliced
6 oz. mascarpone cheese
2 cloves garlic, minced
3 Tbls parsley, chopped
1/3 cup freshly grated, Parmesan cheese
1/2 tsp red pepper flakes
salt and pepper
Preheat oven to 325 degrees.
Clean mushrooms with a damp cloth and remove the gills. Place the caps in a shallow bowl with 2 Tbls of olive oil and the marsala wine drizzled over them. Set aside while you cook the stuffing.
Heat a medium sized skillet with about 2 Tbls of olive oil. Add in your sausage and brown for about 5-6 minutes breaking down the sausage with the back of a spatula. Add in your finely chopped portobello mushroom and cook for approximately 2-3 more minutes. Now add in your garlic, scallion and red pepper flakes.
Add in your panko breadcrumbs and stir to combine. Begin slowly swirl in your mascarpone cheese. One the cheese is incorporated season with salt and pepper and sprinkle in the Parmesan cheese. Lastly, add in the chopped parsley. Take off heat and let cool slightly.
Fill the mushroom caps with your cooled stuffing and place in a baking pan and feel free to add any liquid from the bowl to the baking pan. This will only add more flavor while the mushrooms bake.
Bake mushrooms for approximately 45 minutes and up to 50. Remove from oven and sprinkle with a little more Parmesan cheese and fresh parsley. Serve warm.
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