This past year I’ve been more than grateful for my job here at LifeSource. Not only do I work for a business that promotes good health for all and the planet, I also get to work with a great crew and customers who have shown me that people truly care for this earth and all that inhabit it. I’ll be grateful for years to come for the knowledge and support I’ve received. —Jessica Hill
Sweet Potato Stuffed Mushrooms
- 10-15 oz. mushrooms (I prefer crimini)
- 1 large or 2 medium sweet potatoes
- 1/2 cup vegetable or chicken broth
- 1/2 to 1 cup asiago cheese (set some aside for topping)
- 1/4 cup diced shallots
- 1-2 minced garlic cloves
- 2 Tbsp. olive oil
- salt & pepper to taste
- Brush the mushrooms clean with a damp paper towel.
- Slice off the stems, and slightly hollow out the inside, leaving space to fill but ensuring the mushrooms retain a thick wall.
- Peel and dice the sweet potato into large chunks, and cook in boiling water until tender, about 10- 15 minutes depending on the size of your chunks.
- Drain, and mash together with the vegetable broth, cheese, shallots and garlic.
- Add salt and pepper to taste.
- Brush the mushrooms with olive oil and sprinkle with salt and pepper.
- Roast at 400 degrees for about 15-20 minutes, depending on the size of the mushrooms.
- Remove, and either spoon or pipe the sweet potato mixture into the mushroom caps.
- Sprinkle on remaining cheese. Serve hot.