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.
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