Grilled portobello mushrooms are the star of this filling vegan dish that comes together in just 30 minutes. With a nourishing filling of sweet potatoes and black beans, you’ll be hooked on the satisfying mix of textures. Plus, the salsa verde herb sauce lends a tangy hit of acidity to the dish that’ll have you scraping your plate clean.
Like Valerie’s stuffed portobellos? Try her vegan spinach and artichoke dip next.
Stuffed Portobello Mushrooms
In a food processor, combine all ingredients for salsa verde. Puree until smooth and set aside.
Preheat the oven to 425°F and line a baking sheet with parchment paper. Toss sweet potatoes with olive oil, salt and pepper to taste. Place on the baking sheet and bake for about 30 minutes.
Once sweet potato is cooked, drain the black beans and season with salt to taste. Place sweet potato and black beans in a large bowl, then add in salsa verde and toss gently until the sweet potato and black beans are coated. Set aside and keep warm.
Brush both sides of portobello mushrooms with olive oil and season with salt and pepper to taste. Heat a grill pan over medium heat and brush the pan with olive oil. Grill for about 4 minutes on each side.
To serve the portobello mushrooms, top with avocado slices and arugula, finishing off with sweet potato and black bean filling.