Layered Portobello with Sweet Potato
- 1 large sweet potato
- 1 Tbsp coconut butter
- 4 large portobello mushrooms.
- 1 tsp sesame oil
- 1 tsp coconut oil
- 10 oz spinach
- Salt and pepper
- Store-bought oven-roasted tomatoes or sun-dried tomatoes
- 4 Tbsp goat cheese
- ¼ cup pine nuts
- 1 cup store-bought pesto, mushroom sauce, or herbed cream sauces
For Sweet Potato:
- Peel 1 large sweet potato or yam and cut into large dices.
- Boil until soft and then transfer to food processor or large mixing bowl.
- Process or mash smooth with 1 Tbsp coconut butter and a pinch of salt and pepper.
- Set aside.
- Gently clean the outside of 4 large portobello mushrooms with a damp paper towel.
- Carefully peel off the outside skin to reveal white mushroom meat.
- Turn over, pop out stem, and use a spoon to scrape out the gills.
- Rub mushrooms all over with sesame oil and season with salt and pepper.
- Roast in 400 degree oven for 10 minutes. Set aside.
- In a large sauté pan, melt 1 tsp coconut oil over medium heat.
- Add 10 oz baby spinach, stir to coat, add lid and turn heat off.
- Let wilt for 1-2 minute, remove lid, season with salt and pepper and set aside.
- Divide sweet potato among the portobellos, filling the cavity of each and spreading evenly to edges.
- Top each with wilted spinach.
- Top spinach with store-bought oven-roasted tomatoes or sun-dried tomatoes.
- Heat in 350 degree oven for 15 minutes.
- Garnish with goat cheese and toasted pine nuts.
- Serve over store-bought pesto, mushroom sauce, or herbed cream sauces pair nicely. Alternatively, take it to the next level and make your own red wine mushroom sauce (scroll down to see sauce recipe).
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About the Chef
Araminta David sees food as medicine and understands that the quality of life is directly related to the food we eat. Her recipes feature organic, nutrient-dense, and seasonal ingredients crafted with international flavors and a refined touch.
You can find Araminta in Denver, Colorado making magic happen in her kitchen developing recipes for top food brands, catering parties and private dinners, delivering organic, restaurant-quality meals to Denver doorsteps and composting, of course! With the amount of cooking Araminta does from day to day, she reports, “It is incredibly gratifying be able to toss 95% of my waste into the compost bin rather than the trash. While we can always improve our own habits, composting is a simple, yet powerful contribution to our community and environment.”
FOR RED WINE MUSHROOM SAUCE:
- 1 Tbsp sunflower or safflower oil
- 1/2 cup minced shallots
- 6 cremini mushrooms
- 2 cup red wine
- 1 cup beef or mushroom stock
- 2 Tbsp butter or butter substitute
- 1 Tbsp Dijon Mustard
- 1 tsp finely chopped rosemary
- Salt and pepper
- On medium-high heat, heat a large saute pan with just enough oil (I use sunflower or safflower) to coat the pan.
- Add 1/2 cup finely minced shallots and 6 thinly sliced cremini mushrooms. Saute for about 5 minutes.
- Add 1 cup red wine and 1 cup stock (beef or mushroom) and let simmer until it has reduced by half, scraping up any bits on the pan.
- Whisk in 2 Tbsp. cold butter (or butter substitute), 1 Tbsp Dijon mustard, 1 tsp finely chopped rosemary, and a pinch of salt and pepper. Taste and season to your liking.