Sweet Potato, Aubergine and Rosemary Stuffed Mushrooms

Upgrade your mushrooms with this lush recipe full of organic goodness.

This is a quick, flavour-some and light main meal or lunch that can be whipped up for a tasty weekday dish.

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INGREDIENTS

2 Portobello Mushrooms

1 Sweet Potato

Few Sprigs Rosemary

Optional Sprinkle of Violife Cheese

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

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

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

4. Peel and remove the base of the Portobello mushroom.

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

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

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

8. Serve on a bed of salad leaves and enjoy!

Grilled Aubergine Stir-In Sauce

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