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Betcha can’t eat just one of these vegan stuffed mushrooms that are packed with smoky Southwest flavor. A combination of mashed sweet potato and chickpeas cooks up golden and crisp on the outside, meltingly creamy on the inside, while the mushroom caps turn tender and juicy. The stuffed mushrooms can be made up to two days ahead before baking, or they can be baked, frozen, then reheated just before serving. If you don’t have chickpeas on hand, white beans can be substituted. You can also simplify the spices by just seasoning the filling with 1½ tablespoons of chili powder.
By James Loomis, MD,
James Loomis, Jr., MD, practices internal medicine at St. Luke’s hospital, where he also serves as director of prevention and wellness. He has served as team internist for the St. Louis Rams and the St. Louis Cardinals as well as tour physician for the St. Louis Symphony Orchestra. Dr. Loomis, who enjoys cooking and competing in endurance races, lives with his partner, Elise, and has three sons.see more from this author