How do I ensure the sweet potato wedges are crispy?

To achieve crispy sweet potato wedges, toss them with oil and salt, then bake them in the oven for about 45 minutes at 400 degreesF until golden and tender.

What is the best way to cook the Portobello mushroom for this stack?

Cook the Portobello mushroom in a skillet with oil and soy sauce (or tamari), then add a tiny amount of water and cover with a lid to steam until it becomes soft.

Can I make this Portobello mushroom stack gluten-free?

Yes, to make this recipe gluten-free, simply use tamari instead of soy sauce when cooking the Portobello mushroom cap.

What kind of greens should I use for this recipe?

The recipe suggests using 'greens of choice,' so you can select your favorite, such as spinach, kale, or Swiss chard, and saute them with oil or water and salt.

How should I store any leftover components of this dish?

Store cooked Portobello mushroom and sweet potato wedges separately in airtight containers in the refrigerator for 2-3 days. Fresh components like avocado and greens are best added just before serving.

1.1K Views 10 years ago

Portobello Mushroom Stack With Sweet Potato Wedges
[Vegan]

MS By: Melanie Sorrentino

Author Bio

Melanie and Mark Sorrentino are the faces behind the blog, Modest Dish. Together they’ve train-hopped,... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

Portobello mushroom stack with greens, tomato, hummus, and avocado, topped with sprouts, served with crispy sweet potato wedges.

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

Portobello Mushroom Stack With Sweet Potato Wedges [Vegan]

Dairy Free

When it comes to veggies, it's all about combining the good qualities of various vegetables in an artful way – a feat this mushroom stack succeeds at. It starts with a base of sauteed greens, which is then topped with juicy sliced tomatoes, a dollop of hummus, avocado, a tender... Read More

Ingredients You Need for Portobello Mushroom Stack With Sweet Potato Wedges [Vegan]

1 sweet potato, sliced into wedges
Greens of choice
Hummus of choice
1 Portobello mushroom cap
Soy sauce or tamari, to make it gluten-free
2 tablespoons oil
Salt, to taste
Sliced tomato
Avocado
Sprouts (optional)

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

How to Prepare Portobello Mushroom Stack With Sweet Potato Wedges [Vegan]

Put sweet potato wedges (mixed with oil and salt) in the oven for about 45 minutes at 400°F.
Sauté greens of choice with 1 tablespoon of oil (or water) and salt.
Prepare the hummus.
Cook the Portobello mushroom in a skillet. Add oil and soy sauce then a tiny amount of water. Cover with the lid and steam until soft.
Plate food. Greens first, then tomatoes, then hummus, then avocado, then mushroom. Top with sprouts, if you desire. Sweet potatoes on the side.