Serves: 4
Ingredients:
- 1 large sweet potato
- 1 small onion, chopped
- 10 ounces baby bella mushrooms (about 16 mushrooms), stems removed and chopped
- 2 cloves of garlic, minced
- ¼ cup low sodium or no-salt-added vegetable broth
- ½ cup thawed frozen spinach, liquid squeezed out,
- Black pepper to taste
- Balsamic Vinegar or flavored vinegar
- 1/2 cup walnuts, chopped
Directions:
Pierce Sweet Potato in several spots with a fork. Bake at 350 degrees F for 50 minutes or until soft or microwave on high for 12-16 minutes. Let potato cool, remove skin and mash.
In a large pan, heat 2-3 tablespoons water and “sauté” onion for 2 minutes, add mushroom stems and garlic and continue to sauté until onions and mushrooms are tender – about 3 minutes. Add mushroom caps to pan, along with vegetable broth, bring to a simmer and cook for 5 minutes.
Remove mushroom caps from pan and place on non-stick baking sheet or parchment paper covered baking sheet. Mix spinach, walnuts and mashed sweet potato into onion mixture. Season with black pepper.
Fill mushroom caps with sweet potato mixture. Bake for 15-20 minutes until mushrooms are tender and filling is heated through.
Drizzle with a few drops of balsamic vinegar or your favorite flavored vinegar.
E Excerpt from Laurie Endicott Thomas’s amazing book Thin Diabetes – Fat Diabetes by clicking here!