Portobello Mushroom with Samosa Filling

Author: on

Recipe Category: Appetizer

Recipe Tag: Gluten Free, Dairy Free, Vegetarian, Vegan

  • Prep Time

    10 Minutes

  • Cooking Time

    20 Minutes

  • Total Time

    30 Minutes

Not only are Portobello mushrooms juicy, delicious and nutritious, but they are the perfect vessel for a hearty filling like this samosa-style filling made from yams and green peas. This can be a satisfying vegan meal, or you can use cremini mushrooms and serve it as an appetizer. It's pleasing to the eye and the palate!


2 Portobello mushrooms, destemmed and cleaned

3 tablespoons grapeseed oil or sunflower oil

1 teaspoon sea salt

1 shallot, minced

1 garnet yam, peeled and chopped into 1-inch chunks

1 cup vegetable broth or mushroom broth

3/4 cup frozen peas


Preheat oven to 350 degrees F.


Baste mushrooms with 2 tablespoons of oil, salt liberally and place on a baking sheet. Bake in the oven for approximately 20 minutes, flipping the mushrooms after 10 minutes.


While the mushrooms are roasting, heat 1 tablespoon oil in a saute pan over medium heat. Add shallots and saute for 2-3 minutes, until they start to caramelize. Add yams and 1/2 cup broth. Cover the pan and simmer until yams are soft (approximately 10 minutes), stirring occasionally.


Place the yam and shallot mixture in a food processor, add the remaining 1/2 cup broth and blend until smooth. If you don't have a food processor, you can fork mash the mixture.


In a saucepan, add peas and enough water to cover the peas. Bring to a gentle boil then drain the peas.


In a mixing bowl, combine the yams and peas. Spoon the mixture into the Portobello mushroom caps and serve immediately.


Makes 2 servings