SWEET POTATOES WITH MUSHROOMS, ONION, AND THYME
Roasting the potatoes with the onion accentuates the natural sweetness of both..with the earthy taste of mushrooms you have a real winner!
Provided by TishT
Categories Yam/Sweet Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oven to 400 degrees F.
- Arrange the sweet potatoes, onion, and mushrooms in a large roasting pan or baking dish, about 13 X 9.
- Drizzle evenly with olive oil, sprinkle with thyme, salt and pepper, and stir to coat vegetables.
- Roast vegetables until golden and tender, turning occasionally with a spatula, about 45 minutes.
- Serve immediately.
MIXED MUSHROOM AND SWEET POTATO STUFFING
Provided by Amanda Hesser
Categories casseroles, side dish
Time 45m
Yield 6 - 8 servings
Number Of Ingredients 15
Steps:
- Adjust oven rack to middle position and heat oven to 350 degrees. In roasting pan, place sweet potatoes, olive oil and 1 tablespoon sage leaves , sprinkle with salt and pepper and toss to combine. Roast until golden brown and tender, tossing occasionally, 20 to 30 minutes. Remove from oven and set aside.
- In a large skillet, heat grapeseed oil over medium-high heat. Saute mushrooms and red onions with thyme sprigs, stirring frequently, until mushrooms are caramelized, about 7 minutes. Remove from heat, stir 4 tablespoons butter into hot mushrooms and discard thyme. Set mushrooms aside.
- Use remaining butter to coat a 3-quart baking dish. In a large mixing bowl, whisk eggs, one cup cream and 2 cups chicken broth together. Add bread and stir until coated evenly. Fold in sweet potatoes, mushroom mixture and remaining herbs. If bread cubes seem dry, add more cream and chicken broth. Season with salt and pepper. Spoon stuffing into baking dish and bake until golden brown and cooked through, about 45 minutes.
Nutrition Facts : @context http, Calories 521, UnsaturatedFat 15 grams, Carbohydrate 42 grams, Fat 35 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 18 grams, Sodium 745 milligrams, Sugar 8 grams, TransFat 0 grams
CHEESY MUSHROOM STUFFING
Provided by Food Network Kitchen
Time 2h35m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until tender and lightly browned, about 6 minutes. Push the mushrooms to one side of the skillet and add the remaining 2 tablespoons butter, then add the scallion whites, shallot, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the shallot is softened, about 3 minutes. Remove the skillet from the heat and carefully add the brandy. Return to the heat and cook until the pan is dry, about 30 seconds. Let cool slightly.
- Whisk the eggs, heavy cream, chicken broth, garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl. Stir in the bread cubes, mushroom mixture, 1 cup each fontina and cheddar, the scallion greens and parsley. Let sit 30 minutes to allow the bread to soak up the egg mixture.
- Butter a 3-quart baking dish. Add the stuffing and top with the remaining 1/4 cup each fontina and cheddar. Bake until golden brown, about 1 hour. Let sit about 20 minutes before serving.
SWEET POTATO AND ROASTED MUSHROOM STUFFING
Categories Milk/Cream Mushroom Side Bake Thanksgiving Stuffing/Dressing Sweet Potato/Yam Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 450°F. Toss mushrooms and oil in medium bowl to coat; sprinkle with salt and pepper. Turn mushrooms out onto baking sheet and roast until golden, about 20 minutes; transfer to large bowl. Cook potatoes in large saucepan of boiling salted water until just tender, about 6 minutes. Drain potatoes; add to mushrooms.
- Melt butter in heavy large skillet over medium heat. Add red onion and next 4 ingredients. Sauté 8 minutes. Add green onions; sauté 2 minutes. Discard bay leaves. Add mixture to mushrooms. (Can be made 1 day ahead. Cover; chill. Reheat to lukewarm before continuing.)
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Mix bread into vegetable mixture. Whisk juice, milk, and broth in medium bowl to blend; mix into stuffing. Season stuffing with salt and pepper; stir in eggs. Transfer to prepared dish. Bake uncovered until cooked through and brown, about 50 minutes.
BUTTERNUT SQUASH-MUSHROOM STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large heavy-bottomed pot over medium heat. Add the mushrooms and cook, stirring occasionally, until all the moisture evaporates and the mushrooms start browning, about 7 minutes. Season with salt and pepper. Remove the mushrooms to a plate.
- Melt the remaining 6 tablespoons butter in the pot, then add the squash, collards, onion, celery, sage, thyme, 1 1/4 teaspoons salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 10 minutes. Add the broth and bring to a boil, then remove from the heat.
- Whisk the eggs and parsley in a large bowl. Add the bread, mushrooms and vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter).
- Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.
MUSHROOM AND SWEET POTATO POTPIE
The last time I was in the U.S., I had an amazing mushroom and beer pot pie at a small brewpub. It was so rich and comforting. I tried numerous versions when I got home and I think I've come pretty close! - Iben Ravn, Copenhagen, Denmark
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a Dutch oven, heat 1 tablespoon oil over medium heat. Add shiitake mushrooms and cook in batches until dark golden brown, 8-10 minutes; remove with a slotted spoon. Repeat with 1 Tbsp. oil and the portobello mushrooms., In same pan, heat 1 tablespoon oil over medium heat. Add onions; cook and stir 8-10 minutes or until tender. Add garlic and 1 teaspoon rosemary; cook 30 seconds longer. Stir in beer, 1 cup broth, bay leaves, vinegar, soy sauce and sauteed mushrooms., Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. In a small bowl, mix cornstarch and remaining broth until smooth; stir into mushroom mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove and discard bay leaves; transfer mushroom mixture to 8 greased 8-oz. ramekins. Place on a rimmed baking sheet., Layer sweet potatoes in a circular pattern on top of each ramekin; brush with remaining oil and sprinkle with pepper, salt and additional rosemary. Bake, covered, until potatoes are tender, 20-25 minutes. Remove cover and bake until potatoes are lightly browned, 8-10 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 4g fiber), Protein 5g protein.
ROASTED SWEET POTATOES WITH MUSHROOMS AND SHALLOTS
Categories Mushroom Side Roast Thanksgiving Low Fat Sweet Potato/Yam Fall Healthy Shallot Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Whisk chicken or vegetable broth, olive oil, and balsamic vinegar in small bowl. Mix sweet potatoes, shallots, bay leaves, and 1 tablespoon marjoram in large bowl. Pour half of broth mixture over and toss; sprinkle with salt and pepper. Toss mushrooms, 1 tablespoon marjoram, and remaining broth mixture in medium bowl; sprinkle with salt and pepper.
- Spread sweet potato mixture on baking sheet. Roast until potatoes begin to soften, stirring occasionally, about 30 minutes. Mix in mushrooms. Return to oven; roast until potatoes and mushrooms are tender, stirring occasionally, about 30 minutes longer. Transfer to bowl. Mix in parsley and 1 teaspoon marjoram.
OVEN-BAKED MUSHROOM STUFFING
For a little extra flavor add in a couple tablespoons of grated Parmesan cheese to the mixture, or sprinkle on before baking.
Provided by Kittencalrecipezazz
Categories Healthy
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees F.
- Butter a 13x9 baking dish.
- In a skillet, cook bacon until crisp; remove and drain on paper towel; reserve 2 tbsp of drippings.
- Add in the celery and onion in drippings and cook until tender (adding in the chopped garlic the last 2 minutes of cooking time).
- Add mushrooms, sage, seasoned salt and pepper; cook and stir for 5 minutes.
- Remove from heat, stir in stuffing, or prepared bread crumbs, celery leaves, parsley and bacon; mix well.
- Combine eggs and broth; add to stuffing mixture and mix well.
- Spread into prepared baking dish, (dish will be full).
- Dot with melted butter.
- Cover and bake for 30 minutes.
- Uncover and bake 10 minutes longer, or until lightly browned.
STUFFING-STUFFED MUSHROOMS
In this recipe, classic stuffed mushrooms become an excellent vegetarian Thanksgiving appetizer or side dish by replacing Italian bread crumbs with cornbread, and using traditional stuffing flavors like rosemary, celery seeds and poultry seasoning. Two tips for making these extra flavorful: Trim the mushroom caps a bit to provide more surface area for caramelization, and pre-roast them to reduce moisture and prevent them from getting soggy. You can turn these into a main dish by using about eight large portobello mushrooms instead of two-bite cremini mushrooms, and increasing the cooking time accordingly. If you're lucky enough to have leftover Thanksgiving stuffing, you can use it in place of the cornbread mixture (you'll need about 4 cups); just add two beaten eggs and grated Gruyère cheese to bind the mixture before piling it onto the mushrooms and roasting.
Provided by Alexa Weibel
Categories dinner, lunch, finger foods, vegetables, appetizer, side dish
Time 1h
Yield 24 mushrooms (6 to 8 servings)
Number Of Ingredients 16
Steps:
- Heat the oven to 400 degrees and lightly brush a large rimmed sheet pan with olive oil.
- Using barely moist paper towels, wipe the mushroom stems and caps clean. Carefully tear off the mushroom stems, setting them aside in a medium bowl. Set each mushroom cap on its side and slice off the excess mushroom cap that curls over the gills. (The goal here is to create a flatter surface area so the mushrooms caramelize instead of steam, and so you can pile more stuffing on top.) Transfer the mushroom scraps to the bowl with the mushroom stems, then transfer the trimmed mushroom caps to the sheet pan, cut-side up.
- Brush the tops of the trimmed mushrooms with 3 tablespoons oil. In a small bowl, stir together the garlic powder, onion powder, 1/2 teaspoon salt and 1/2 teaspoon pepper; sprinkle the mixture over the tops of the mushrooms. Flip the mushrooms so they are cut-side down, and roast until they have released their liquid and are starting to caramelize, about 15 minutes. Remove sheet pan from heat, and set aside.
- While the mushrooms roast, prepare the filling: Finely chop the mushroom stems and scraps or transfer them to a food processor and pulse until finely chopped. (You will have about 2 cups.)
- In a large skillet, melt the butter over medium-high heat. Add the chopped celery, shallots, garlic, rosemary, poultry seasoning and celery seeds. Season generously with salt and pepper, and cook, stirring, about 5 minutes. Add the chopped mushrooms, season with salt and pepper and cook over medium-high, stirring occasionally, until caramelized and tender, 4 to 5 minutes. Transfer vegetable mixture to a large bowl to cool, at least 15 minutes.
- Once the vegetable mixture has cooled, stir in the cornbread, cheese, celery leaves and 3 tablespoons chopped parsley. Season generously with salt and pepper. Whisk the eggs together in a small bowl, then stir into the cornbread filling until combined. (Makes about 4 cups.)
- Wipe the sheet pan clean, then brush again with olive oil to coat. Mound about 1 to 2 tablespoons filling into each mushroom cap, patting them gently without packing them tightly, then transfer to the sheet pan, spacing them evenly apart. Bake until mixture on top is warmed through, 10 to 15 minutes. Broil until browned in spots, 2 to 4 minutes. Let cool a few minutes, then transfer to a serving platter and sprinkle with remaining 1 tablespoon minced parsley to serve.
SWEET POTATO STUFFING
Mom likes to make sure there will be enough stuffing to satisfy our large family. For our holiday gatherings, she slow-cooks this tasty sweet potato dressing in addition to the traditional stuffing cooked inside the turkey. -Kelly Pollock, London, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 4h15m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a 6-qt. stockpot, heat butter over medium-high heat; saute celery and onion until tender. Stir in broth and seasonings. Stir in remaining ingredients., Transfer to a greased 3-qt. slow cooker. Cook, covered, on low until heated through, about 4 hours.
Nutrition Facts : Calories 212 calories, Fat 8g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 459mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
More about "sweet potato and roasted mushroom stuffing recipes"
ROASTED SWEET POTATOES AND MUSHROOMS - TARA'S MULTICULTURAL TABLE
From tarasmulticulturaltable.com
Servings 4Total Time 1 hrCategory Side Dish
- In a large bowl, toss the sweet potato pieces with half of the spiced balsamic vinegar. Spread the coated sweet potatoes in a single layer on the prepared baking sheet. Sprinkle with salt and pepper. Roast in the preheated oven until almost tender and golden on the bottom, about 20 minutes.
- Toss the sliced mushrooms in the remaining spiced balsamic vinegar. Flip the sweet potatoes and add mushrooms to the baking sheet with a slotted spoon. Arrange the vegetables in a single layer. Roast until the sweet potatoes are tender and mushrooms cooked, about 20 minutes.
SWEET POTATO CASSEROLE WITH HERBED MUSHROOM STUFFING
From forksoverknives.com
3.8/5 (6)Total Time 1 hrEstimated Reading Time 3 mins
SWEET POTATO CASSEROLE WITH MARSHMALLOWS + VIDEO - THE SLOW …
From theslowroasteditalian.com
SAUSAGE AND MUSHROOM STUFFING RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
QUINOA & VEGETABLE STUFFED MUSHROOMS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
MUSHROOM STUFFED POTATO CAKES - HEALTHY RECIPES UK
From nadiashealthykitchen.com
MUSHROOM STUFFING RECIPE | KITCHN
From thekitchn.com
ROASTED SWEET POTATOES RECIPE (EASY & DELICOUS) - THE …
From themediterraneandish.com
THE BEST ROASTED POTATOES AND MUSHROOMS RECIPE
From theseamanmom.com
SERIOUSLY GOOD MUSHROOM STUFFING - INSPIRED TASTE
From inspiredtaste.net
ROASTED SWEET POTATOES WITH MUSHROOMS AND SHALLOTS RECIPE
From bonappetit.com
6 AMAZING WAYS TO STUFF A BAKED SWEET POTATO - ONE …
From onelovelylife.com
9 TASTY WAYS TO STUFF SWEET POTATOES | ALLRECIPES
From allrecipes.com
ROASTED CAULIFLOWER, MUSHROOM AND WILD RICE “STUFFING”
From gimmesomeoven.com
20 ROASTED SWEET POTATO RECIPES TO TRY ASAP | ALLRECIPES
From allrecipes.com
STUFFED SWEET POTATOES WITH CLASSIC STUFFING - FORKS OVER KNIVES
From forksoverknives.com
RUSTIC CHESTNUT STUFFING WITH MUSHROOM AND BACON
From wellplated.com
ROASTED POTATOES & SWEET POTATOES RECIPE - LINDSAY
From ilovelindsay.com
GARLIC PARMESAN ROASTED SWEET POTATO RECIPE - EATWELL101
From eatwell101.com
BACON AND SWEET POTATO - THERESCIPES.INFO
From therecipes.info
SAUSAGE AND SWEET POTATO THANKSGIVING STUFFING - GIMME SOME …
From gimmesomeoven.com
ITALIAN STUFFED MUSHROOMS - BOWL ME OVER
From bowl-me-over.com
ROASTED SWEET POTATOES AND LEEKS WITH ROASTED GARLIC DRESSING …
From pamelasalzman.com
EASY CHEESE STUFFED MUSHROOMS - INSPIRED TASTE
From inspiredtaste.net
CIABATTA STUFFING WITH CHORIZO, SWEET POTATO, AND MUSHROOMS …
From oprah.com
RECIPE: HERB ROASTED SWEET POTATO SKINS (WITH GARLIC AND …
From recipelink.com
EASY ROASTED SWEET POTATOES RECIPE | HEALTHY HOLIDAY SIDE DISH
From easyweeknightrecipes.com
REE DRUMMOND SWEET POTATO RECIPES - THERESCIPES.INFO
From therecipes.info
ROASTED TURKEY THIGHS WITH MUSHROOM STUFFING - SAVOR THE BEST
From savorthebest.com
SAUSAGE AND MUSHROOM STUFFING RECIPE | MYRECIPES
From myrecipes.com
SWEET POTATO AND MUSHROOM CURRY (STOVE TOP OR INSTANT POT)
From slimmingeats.com
CANDIED SWEET POTATOES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
STUFFED BAKED POTATOES WITH MUSHROOM AND SPINACH - TWO SPOONS
From twospoons.ca
THANKSGIVING STUFFING - PALEOMG
From paleomg.com
ROASTED SWEET POTATOES {EASY AND PERFECT} – WELLPLATED.COM
From wellplated.com
SOURDOUGH MUSHROOM STUFFING - COUNTRY LIVING
From countryliving.com
PARMESAN BACON SOURDOUGH MUSHROOM STUFFING - AMBITIOUS KITCHEN
From ambitiouskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love