Curried Sweet Potato & Apple Stuffed Mushrooms (GF, V)

I'm having a lot of problems with my teeth, and I'm stuck eating soft foods for the next couple of weeks. So, I took a few recipes and blended the shit out of it. This is probably better suited for fall, and not a real feel day of 120F, but here we are. It was delicious. I'll probably do a version in the fall where I do a chopped filling instead of a mash.

Sources: All Recipes | Eating Well | Kidney Being | Budget Bytes

Serves: 4 | Time: ~45 min

Ingredients

The Mash

1 large sweet potato, peeled and chopped

2 tbsp vegan butter

1 large apple, thinly sliced

1 shallot, minced

2 tsp curry

Splash of full fat coconut milk

The Sauce

1 16oz. jar roasted red peppers

2 tbsp vegan butter

4 cloves garlic, minced

1/2 tsp dried basil

Freshly cracked black pepper

1/2 cup full fat coconut milk

The Rest

4 Portobella #mushrooms

EVO

Instructions

I went ahead and prepped the mash and sauce well in advance.

The Mash

Place chopped sweet potatoes in a medium saucepan, cover with water, and bring to a boil. Reduce heat to medium; simmer until tender, about 20 minutes. Drain. Transfer to a large bowl; set aside.

While the potatoes boil, melt vegan butter in a small saucepan over low heat. Add apple slices, minced shallots and curry, cover, and simmer until apples are tender, about 5 minutes.

Stir apple mixture and milk into sweet potatoes; beat using an electric mixer or a fork until potatoes are mashed. Set aside

The Sauce

Add the roasted red peppers to a blender along with about 2 Tbsp of the liquid from the jar. Purée the peppers until smooth, adding a tablespoon or two of water if needed to help it blend (avoid adding too much liquid from the jar as it can be very acidic).

Mince the garlic and add it to a skillet with the butter. Sauté the garlic in the butter over medium-low heat for 1-2 minutes, or just until the garlic has softened and becomes very fragrant (but not browned). Pour in the puréed peppers, and add the dried basil and some freshly cracked pepper. Stir to combine.

Allow the sauce to come up to a simmer. Turn the heat down to low and let the sauce simmer for 10-15 minutes, stirring often, or until the mixture is thick (see photos below).

Add the coconut milk to the skillet, stir until the sauce is smooth, and allow to heat through. Taste the sauce ad add salt if needed.

The Rest

Now, pre-heat your barbecue to medium-high heat (450F). Or use your oven.

Using a small spoon, scoop the gills out of the mushrooms. Brush mushroom exteriors with olive oil and place on a large plate. Divide the mash between the four mushrooms. Spoon some of the sauce on each mushroom.

Grill over direct heat (on a veggie grilling plate, or directly on clean grill) for 5-6 minutes.