For vegetarians (and vegans!), Thanksgiving can be kind of scary, what with the giant turkey carcass and sausage-ladden stuffings galore! But just because meat isn't on the menu doesn't have to mean missing out on the belly-filling festivities! These sweet potato and quinoa stuffed mushroom caps are just as filling as a hunk-o'-turkey and can be enjoyed by anyone around the dinner table, meat eaters or not.

7 Ingredients

  • 4 sweet potatoes, cut into 1/2-inch cubes
  • 2 tablespoons olive oil, plus extra for drizzling
  • Salt
  • Pepper
  • 3 cups greens (spinach or kale work well)
  • 2 cups cooked quinoa
  • 6 portobello mushroom caps, wiped clean

Nutrition Facts

    For 1 serving out of 6
  • Calories 196
  • Protein 5 g
  • Carbs 32 g
  • Fiber 5 g
  • Sugars 5 g
  • Sodium 91 mg
  • Fat 6 g
  • Saturated 1 g
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Directions

<ol> <li>Heat oven to 450 degrees and line a rimmed baking sheet with foil.</li> <li>Toss sweet potatoes with oil and&nbsp;salt&nbsp;and pepper to taste on the baking sheet. Bake for 30 to&nbsp;40 minutes, flipping halfway through, until pieces are golden&nbsp;brown and cooked through.</li> <li>Just before the sweet potatoes are done cooking, remove sheet from oven and add spinach on top. Place back in oven for the last 2 to 3 minutes.&nbsp;Once spinach has wilted, remove pan from oven and cool until veggies are cool enough to handle. Lower oven to 400 degrees.</li> <li>In a medium bowl, mix quinoa, sweet potatoes, and greens. Season with salt and pepper. Set aside.</li> <li>Brush both sides of mushrooms with olive oil, and place gills up&nbsp;on the baking sheet.&nbsp;Spoon quinoa and sweet potato mixture into&nbsp;caps, mounding slightly in the center.&nbsp;Drizzle with olive oil, sprinkle with salt and pepper, and bake for 15 to 25 minutes, or until mushrooms are cooked through.</li></ol>

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