MoFo Day 3: Dinner #1

Oven roasted portobello cap topped with chipotle mashed sweet potatoes

Dinner tonight was pretty simple.  I used a recipe from Supermarket Vegan: 225 Meat-Free, Egg-Free, Dairy-Free Recipes for Real Peoplein the Real World, served with a salad.  To cook the mushrooms, I just brushed with olive oil and baked in a 375F oven for about 30 minutes, until tender.  The sweet potatoes I made according to the recipe, except I didn't have any canned chiles in adobo on hand, so I used chipotle chili powder to taste.