Sweet Potato, Aubergine and Rosemary Stuffed Mushroms

 Quick, tasty and light main meal or lunch that can be whipped up for a tasty weekday dish.


(Serves 1-2)

2 Portobello Mushrooms

1 Sweet Potato

2 Tablespoons Mr Organic Aubergine add in

Few sprigs Rosemary

Sprinkle of Violife cheese (optional)


Peel and boil a large sweet potato for around 25 mins or until soft.

-Place the sweet potato in a blender, add two tablespoons of Mr Organic Aubergine add in  and blend until smooth.

-Stir a couple of sprigs of rosemary through the mixture.

– Peel and remove the base of the Portobello mushroom.

-Upturn the Portobello mushrooms and spoon in the sweet potato mixture.

-Sprinkle the top of the sweet potato mix with some Violife and a few more sprigs of rosemary.

-Place under a medium heat grill for 10-12mins.

-Serve on a bed of salad leaves and enjoy!

Nancy x

Images by Joshua W Parkinson Photography


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