Grilled stuffed mushrooms on a sweet potato purée
A perfect recipe for a vegetarian barbecue! The sweet potatoes are wrapped in foil and left on the grill while preparing the mushrooms. The mushrooms are stuffed with tomato sauce, a bit of polenta for a firm texture, and cooked on the grill with grated cheese. They’re topped with parsley pesto and served with a side of arugula.
Ingredients (for two people)
- 2 large mushrooms or 4 medium-sized mushrooms
- 1 can of peeled canned tomatoes (400g)
- 1 tablespoon of sugar or panela
- 3 garlic cloves
- 1 pinch of salt
- 2 tablespoons of fine polenta
- 100g of grated cheese (emmental or cheddar)
- 2 sweet potatoes
- A small bunch of parsley
- Olive oil
- 4 almonds
- 1 teaspoon of lemon juice
- Coarse salt
Instructions
Prepare the sweet potatoes
- Light the fire and wrap each sweet potato in aluminum foil.
- Place them directly in the embers.
- They’ll be ready in approximately 40 minutes (you can check by piercing them with a fork).
Make the tomato sauce
- Slice two garlic cloves and sauté them in a pot with 3 tablespoons of olive oil until golden and crisp
- Add the peeled tomatoes, a pinch of salt, and a tablespoon of sugar. Let the mixture simmer over medium heat until it reduces by more than half.
Prepare the parsley pesto
- In a mortar, combine 1 garlic clove, 4 almonds, chopped parsley, and a pinch of salt.
- Crush everything into a paste.
- Gradually add 3 tablespoons of olive oil and the lemon juice, mixing until you achieve a sauce slightly thicker than a vinaigrette.
- Set aside.
Finish the tomato filling
- Once the tomato sauce has reduced, stir in the polenta.
- Cook over medium heat for about 2 minutes, then remove from heat.
Stuff and grill the mushrooms
- Fill the mushrooms with the tomato and polenta mixture, top with grated cheese, and place them on the grill.
- Cover them with aluminum foil (secure it with stones if needed to keep it in place).
- The foil will help the cheese melt and become gratinated.
Assemble the dish
- Remove the sweet potatoes from the embers, peel them, and mash them with a fork.
- Place a portion of purée on each plate.
- Add a stuffed mushroom on top, drizzle with parsley pesto, and serve with fresh arugula leaves.
