Hearty sweet potato medallions and savory portobello caps meld together with curried cream cheese and a peppery bite of arugula in this quick and easy dish. Craving more flavor? Drizzle on your favorite hot sauce! We love this as shown here, or diced up and served on a bed of brown rice. Best part? It takes under 20 minutes to make!

Gluten free, plant-based and vegan, allium free (no onions, no garlic), soy free, and easily nightshade free too.

Let’s begin! Jump to Recipe

Prepare

First, preheat a cast iron pan or skillet at medium heat.

Then wash, pat dry and slice a medium sized sweet potato into medallions. Also, wash or wipe your portobello mushroom caps clean, scoop out the gills (optional) and cut the stems flush with the base.

Drizzle the caps and medallions with olive oil and toss with black pepper (optional).

Note: Another idea is to let the medallions and caps soak in your favorite marinade. I never seem to plan far enough in advance to do this but I imagine you are far more organized when it comes to meal planning 🙂

Cook

Next, cook the medallions and caps in the cast iron skillet until tender and browned, turning once, about 10 minutes. Remove from heat and pat dry, if needed.

While the medallions and caps are cooking, add cream cheese, curry powder of choice, 1 tsp lemon juice and a dash of salt (optional) to a small bowl. Stir to combine.

Top

Then add a dollop of curried cream cheese and a few sprigs of baby arugula to the cooled mushroom caps.

Note: If you love arugula (or extra greens), feel free to chop a handful into smaller pieces so you can fit more onto each cream-cheese coated cap.

Lastly, top each cap with a sweet potato medallion, fresh black pepper and serve!

Print Recipe

Sweet Potato Mushroom Caps

Prep Time5 mins

Cook Time10 mins

Course: Appetizer, Lunch, Salad

Cuisine: American, Indian

Servings: 3

Calories: 169.85kcal

Ingredients

• 6 Mushroom caps cleaned, stemmed and de-gilled (optional)
• 1 medium sized sweet potato sliced into 1/2" thick medallions
• 1/2 cup baby arugula or a fist-full
• 1/2 cup vegan cream cheese
• 2 tbsp curry powder
• hot sauce to taste
• salt to taste
• freshly crushed black pepper to taste

Instructions

• Preheat a fry pan or cast iron skillet at medium heat.
• Wash, pat dry and slice a medium sized sweet potato into medallions. Wash or wipe your portobello mushroom caps clean, scoop out the gills (optional) and and cut the stems flush with the base.
• Drizzle the caps and medallions with olive oil and toss with black pepper (optional). Alternately, let soak in your favorite marinade.
• Cook on the cast iron skillet until tender and browned, turning once, about 10 minutes. Remove from heat and pat dry, if needed.
• While the medallions and caps are cooking, mix 1/4 cup cream cheese with 2 tbsp of your curry powder of choice, 1 tsp lemon juice and a dash of salt (optional). Top the cooled caps with a dollop of curried cream cheese and a few sprigs of fresh baby arugula. I usually chop up a fist-full arugula and add as much as I can fit onto each mushroom cap.
• Top each mushroom cap with a sweet potato medallion, fresh black pepper, salt to taste and serve!

Tried this recipe or just have something fun to share? I’d love to hear about it. 🙂