Whew, home sweet home. I just got back from an inspiring trip to the IACP Conference in Washington DC, my first trip to our nation’s capital. When I woke up this morning, I couldn’t help but think about Easter weekend upon us, excited to spend some time with my family. And then my brain quickly jumped to the menu, because if you like food, you often wake up thinking about it, right?
We’ll start with these one-bite Sweet Potato Stuffed Mushrooms. And for a sweet finish, I’m gladly baking another AIP Carrot Cake with Whipped Coconut Frosting.
I’ve always made chimichurri (kind of like a pesto, but with no nuts) a little different than most people, adding fresh basil to the usual parsley & cilantro. But I gave it one more twist this time to compensate for not being able to use jalapenos or chili flakes (since they are nightshades, and therefore avoided on the Autoimmune Protocol).
Kale! It worked perfectly with the garlic to give it just the right amount of heat. It’s the perfect contrast for the sweetness of the sweet potatoes.
I actually didn’t even have any fresh greens on hand, but you know that corner of your freezer where you have half gone bags of random vegetables? That’s where I found some organic Cascadian Farm kale. I love when I’m able to find a use for things that might otherwise go to waste. I know I’ve let way too many peas and carrots get coated in freezer burn.
Food waste was actually a huge topic of discussion with National Geographic at the conference – 30% of the food we grown is never eaten. That equals out to 2.8 trillion pounds of waste, and $162 billion. And with the population growth expected over the next 35 years, we really really need to make a concerted effort in our kitchens.
Even though I’m pretty careful about food waste, I know I can still do a better job. I’ll keep working on more tasty idea like this to help us, and hopefully we can make a difference.
This recipe is really simple, and you can roast the sweet potato and make the chimichurri two days ahead. Then all you have to do is fill your mushrooms and stick them in the oven for ten minutes to bake.
makes 24 mushrooms
3/4 cup frozen kale (if using fresh, remove it from stems & chop. then increase water to 1/4 cup)
3/4 cup cilantro leaves
1/3 cup basil leaves
2 cloves garlic
2 tablespoons chopped green onions
1/4 cup olive oil
3 tablespoons water
1/2 teaspoon salt
1 1/2 teaspoons apple cider vinegar
24 mushrooms, stems removed and inside hollow out
1 cup roasted & mashed sweet potato, mixed with 1/4 teaspoon salt
Preheat oven to 375 degrees. Add kale, cilantro, basil, garlic and chopped onions to a food processor or blender. Pulse several times until well chopped. Add olive oil, water, salt and apple cider. Puree until mostly smooth. It should be spoonable/stirable so add a little water if needed.
Place sweet potato mash in a bowl and lightly fold in about 1/3 cup chimichurri. (You will have some leftover, this is a good thing!) Be careful not to overmix so the puree stays orange.
Add puree to a ziploc bag and cut a small hole in one of the corners so you can pipe it in or use a frosting gun, which is what I did. You can also just spoon it in, it doesn’t have to be perfect.
Line a baking sheet with foil or coat lightly with coconut oil. Place mushrooms facing down so that hollowed out side touches the surface. Bake for 8 minutes, then remove and turn right side up. Fill each with sweet potato mixture and bake for 5 more minutes. Remove and serve warm or at room temperature.
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Love the sweet potato stuffed mushrooms. Delicious. Thank you for sharing.
What a great idea. I love this!
This looks like such a fun and elegant appetizer, Amanda! With an Argentine husband, I know all about chimichurri – they put it on everything there! I love the idea of adding it to sweet potato puree – I bet it gives the puree such an amazing pop of flavor. And you make such a good point about how wasteful we can be with food. I really need to work on that, so thank you for the inspiration!
I had no idea your husband was Argentine! Gosh, yes. I love the classic dish their of flank stank & chimichurri. Hope you had a great Easter weekend, xo
What colors! Oh my goodness. I adore chimichurri, but have never had it with sweet potatoes. What a lovely combination, pinned!
They look so good I’d probably eat them all
I could probably do much better in the food waste dept., even though I really try to get to everything we buy, it’s difficult sometimes when its just me and Hubbs. I luv what you did here with the sweet potato stuffed mushrooms. So elegant, great pairing of flavors and works as both a side or appetizer!
I know the eating for two thing and avoiding food waste is tough. We deal with the same thing. I like to preserve through canning too, which can help. Hope you have a great weekend!
These are seriously adorable! They would the most perfect appetizer for a party!
What a stunning recipe, Amanda! I love it — so bright and cheery, and cute, and I bet it’s super delicious too :)
They are quite tasty, and since they’re just vegetables you’re getting lots of good nutrients too! xo
Food waste is such an important thing to talk about. I hope people can get behind the “ugly vegetable” movement. We’re growing our own food right now and hopefully we’re about to get chickens who will eat whatever scraps we don’t add to the compost. Thanks for talking about food waste on your blog and also thanks for these killer and creative mushrooms!
Gosh, I wish I had room to grow our own food. We live in a small condo, but it’s my dream to have a hobby farm. I’m so jealous that you’re going to get chickens! Hope you enjoy the mushrooms, xo.
What a clever take on stuffed mushrooms! They look super tasty and this chimichurri (with kale!!) sounds delicious too! I also appreciate the reminder about using what we have in our kitchens and freezers, I can certainly do better at this too. Hope you have a lovely Easter, Amanda! xo
Hi Christine! I loved how the kale added even more brightness to the chimichurri too. And it was really good in a number of salads I made throughout the week. Anything for more green in our lives!
Wow, do these ever sound like I would like them. Tell your Mom to bring me one home. Wish it would have worked out for you to come home so we could have seen you. Know that we are thinking of you and wishing you the best Easter ever. Have fun cooking for Mom and Scott and Erica. Love you – Grandma
Oh my word, I’m totally in love with this recipe and you showcase it beautifully with your photos. I want to lick the sweet potato bowl! :) Your chimichurri is literally glowing with goodness ~ what a great twist to use kale in tandem with the basil/cilantro. It must give rise to the most gorgeous medley of flavors… cannot wait to try this recipe (perhaps even this weekend – I’m still working on our Easter menu) – thanks for the inspiration and have a great weekend.
Thank you Kelly! I was not sad that the recipe made for chimichurri than I needed. It really is so good…. And I sometimes find sweet potatoes need contrast, so I think the zest of this worked well. I hope you have a great weekend too, and enjoy these if you end up making them! xo
Amanda, our whole family enjoyed this unique and delicious appetizer. The flavors were just amazing and so varied from the earthy mushroom to the sweet potato to the salty/sour/and spicy (I added jalapeno :p) chimichurri ~ oh my, just delightful. And it came together so easily too which I always appreciate on busy cooking weekends. I was able to prep both the chimichurri and the mashed potatoes the day before; love that! Thank you for the wonderful recipe :)
I am so so glad you enjoyed them! This made my day. Isn’t the chimichurri good on just about anything? :) Thank you for sharing and lots of love!
Happy Easter friend! Your menu for the weekend sounds super delicious and these are the perfect bites to start the meal off.
happy easter to you as well friend! i’m sure you are making a delicious feast too :) xo