Sweet Potato Mushroom Caps
Prep Time5 mins
Cook Time10 mins
Servings: 3
Calories: 169.85kcal
Equipment
- cast iron skillet
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!
Nutrition
Calories: 169.85kcal | Carbohydrates: 16.72g | Protein: 4.35g | Fat: 11.66g | Saturated Fat: 3.75g | Sodium: 175.1mg | Potassium: 305.17mg | Fiber: 5.78g | Sugar: 3.86g | Vitamin A: 6266.24IU | Vitamin C: 2mg | Calcium: 61.75mg | Iron: 2mg