Stuffed Sweet Potatoes & Portobellos With Crunchy Walnut Breadcrumb Topping

By

35 likes 25 klips

Easy, healthy and tasty. A no-brainer for a weeknight meal. Swap in other fav veggie vessels too like sweet peppers, squash, etc!

5fNw6DJWOA Kitchenbowl
Prep Time

30 min

PT30M
Cook Time

1 hr 30 min

PT1H30M
Wait Time

--

PT0S PT2H
Stuffed Sweet Potatoes & Portobellos With Crunchy Walnut Breadcrumb Topping

Ingredients

Serves 4
4 servings Serves

Instructions

Step 1

Preheat oven 375f. Cut each sweet potato lengthwise into halves, lay skin-side down onto baking sheet, drizzle with oil and season with salt & pepper. Cover loosely with foil or parchment. Bake about an hour or until flesh is just soft enough to scoop out with a metal spoon. Don't overcook though!

Preheat oven 375f. Cut each sweet potato lengthwise into halves, lay skin-side down onto baking sheet, drizzle with oil and season with salt & pepper. Cover loosely with foil or parchment. Bake about an hour or until flesh is just soft enough to scoop out with a metal spoon. Don't overcook though!

Step 2

Clean the portobellos by first wiping the caps with a damp paper towel. Trim stems off (you can chop them up and add to the rice mixture too). Scrape the gills off gently using a metal spoon. Now they're ready for filling, no need to par-bake as they cook relatively quickly.


Step 3

Put the chopped walnuts, chopped parsley, breadcrumbs, salt and extra virgin olive oil into a bowl and mix well. Set aside.

Put the chopped walnuts, chopped parsley, breadcrumbs, salt and extra virgin olive oil into a bowl and mix well. Set aside.

Step 4

Now prepare the stuffing. Sauté onions 3-4min until translucent. Add the rice, taking out any lumps with a wooden spoon.

Now prepare the stuffing. Sauté onions 3-4min until translucent. Add the rice, taking out any lumps with a wooden spoon.

Step 5

Add broth and season with salt & pepper to taste. Simmer a few minutes, but not too long that all the liquid evaporates. When it is still quite moist (see pic), remove from heat and set aside.

Add broth and season with salt & pepper to taste. Simmer a few minutes, but not too long that all the liquid evaporates. When it is still quite moist (see pic), remove from heat and set aside.

Step 6

Once the sweet potatoes are done, scoop out the flesh with a metal spoon, leaving ~1cm edge and flesh on the bottom too. Be gentle so as not to puncture it.

Once the sweet potatoes are done, scoop out the flesh with a metal spoon, leaving ~1cm edge and flesh on the bottom too. Be gentle so as not to puncture it.

Step 7

Add the scooped-out sweet potatoes to the rice mixture (still keeping it off heat). Smoosh with your wooden spoon until smooth. Add the grated cheese and mix well.

Add the scooped-out sweet potatoes to the rice mixture (still keeping it off heat). Smoosh with your wooden spoon until smooth. Add the grated cheese and mix well.

Step 8

Taste again and season with salt and pepper if necessary.

Taste again and season with salt and pepper if necessary.

Step 9

Stuff the sweet potatoes and portobellos with the rice mixture and sprinkle with walnut breadcrumb topping.

Stuff the sweet potatoes and portobellos with the rice mixture and sprinkle with walnut breadcrumb topping.

Step 10

Bake for about 20 min or until everything is hot and the topping is toasty and crunchy.

Bake for about 20 min or until everything is hot and the topping is toasty and crunchy.

Step 11

Leftovers can simply be reheated (uncovered) at 350f for 20 min or so. So good!

Leftovers can simply be reheated (uncovered) at 350f for 20 min or so. So good!

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Stuffed Sweet Potatoes & Portobellos With Crunchy Walnut Breadcrumb Topping

Stuffed Sweet Potatoes & Portobellos With Crunchy Walnut Breadcrumb Topping

By saltnpepperhere

Easy, healthy and tasty. A no-brainer for a weeknight meal. Swap in other fav veggie vessels too like sweet peppers, squash, etc!

Prep Time

30 min

Cook Time

1 hr 30 min

Wait Time

--

Ingredients

Serves 4

Instructions

Preheat oven 375f. Cut each sweet potato lengthwise into halves, lay skin-side down onto baking sheet, drizzle with oil and season with salt & pepper. Cover loosely with foil or parchment. Bake about an hour or until flesh is just soft enough to scoop out with a metal spoon. Don't overcook though!

Step 1

Preheat oven 375f. Cut each sweet potato lengthwise into halves, lay skin-side down onto baking sheet, drizzle with oil and season with salt & pepper. Cover loosely with foil or parchment. Bake about an hour or until flesh is just soft enough to scoop out with a metal spoon. Don't overcook though!

Clean the portobellos by first wiping the caps with a damp paper towel. Trim stems off (you can chop them up and add to the rice mixture too). Scrape the gills off gently using a metal spoon. Now they're ready for filling, no need to par-bake as they cook relatively quickly.

Step 2

Clean the portobellos by first wiping the caps with a damp paper towel. Trim stems off (you can chop them up and add to the rice mixture too). Scrape the gills off gently using a metal spoon. Now they're ready for filling, no need to par-bake as they cook relatively quickly.

Put the chopped walnuts, chopped parsley, breadcrumbs, salt and extra virgin olive oil into a bowl and mix well. Set aside.

Step 3

Put the chopped walnuts, chopped parsley, breadcrumbs, salt and extra virgin olive oil into a bowl and mix well. Set aside.

Now prepare the stuffing. Sauté onions 3-4min until translucent. Add the rice, taking out any lumps with a wooden spoon.

Step 4

Now prepare the stuffing. Sauté onions 3-4min until translucent. Add the rice, taking out any lumps with a wooden spoon.

Add broth and season with salt & pepper to taste. Simmer a few minutes, but not too long that all the liquid evaporates. When it is still quite moist (see pic), remove from heat and set aside.

Step 5

Add broth and season with salt & pepper to taste. Simmer a few minutes, but not too long that all the liquid evaporates. When it is still quite moist (see pic), remove from heat and set aside.

Once the sweet potatoes are done, scoop out the flesh with a metal spoon, leaving ~1cm edge and flesh on the bottom too. Be gentle so as not to puncture it.

Step 6

Once the sweet potatoes are done, scoop out the flesh with a metal spoon, leaving ~1cm edge and flesh on the bottom too. Be gentle so as not to puncture it.

Add the scooped-out sweet potatoes to the rice mixture (still keeping it off heat). Smoosh with your wooden spoon until smooth. Add the grated cheese and mix well.

Step 7

Add the scooped-out sweet potatoes to the rice mixture (still keeping it off heat). Smoosh with your wooden spoon until smooth. Add the grated cheese and mix well.

Taste again and season with salt and pepper if necessary.

Step 8

Taste again and season with salt and pepper if necessary.

Stuff the sweet potatoes and portobellos with the rice mixture and sprinkle with walnut breadcrumb topping.

Step 9

Stuff the sweet potatoes and portobellos with the rice mixture and sprinkle with walnut breadcrumb topping.

Bake for about 20 min or until everything is hot and the topping is toasty and crunchy.

Step 10

Bake for about 20 min or until everything is hot and the topping is toasty and crunchy.

Leftovers can simply be reheated (uncovered) at 350f for 20 min or so. So good!

Step 11

Leftovers can simply be reheated (uncovered) at 350f for 20 min or so. So good!

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