Hi y'all!
I'm so excited to be sharing some of my favorite recipes this summer. Part of my cooking journey has been creating healthy, yummy foods that can be easily made. After moving off campus and into my apartment, I took enjoyment in cooking as a way to relax, nourish my body, and not go completely broke. It quickly became one of my passions, and I couldn't be more ecstatic to publish my recipes here. I hope you enjoy them as much as I do!
This first recipe has doubled as an appetizer and a breakfast for me. It's an interesting take on sweet potato toast, which I recently discovered and haven't been able to get enough of since! If you're unfamiliar with sweet potato toast, it's a toasted slice of sweet potato that can be topped with anything. I usually stick to avocados, eggs, and of course, the recipe we'll be covering today.
Mushrooms and goat cheese have always been a favorite combination of mine. Something about the tanginess of the cheese combined with the meaty flavor of mushrooms appeals to me. Combined with a sweet potato and balsamic reduction, the combination becomes a sweet and savory treat!
Doesn't it look yummy? Here's the finished product!
Here's what you'll need:
- 1 large sweet potato
(I suggest an oval or round shape, it makes it easier to slice!)
- 6 baby bella mushrooms, diced
- 1 garlic clove, minced
- 3 oz of goat cheese
- 1 cup of balsamic vinegar
- salt and pepper
- Olive oil
Start by cutting the sweet potato into roughly 1/4-1/2 inch slices. It's best to do this vertically along the potato to get larger slices. If you're having difficulty slicing the sweet potato, put it in the microwave for a little bit to soften it up!
After slicing the sweet potato, brush or spray with olive oil and lay flat on a baking sheet. Preheat the oven to 350 degrees Fahrenheit.
Bake the sweet potatoes for about 12-15 minutes each side. Cooking time is largely dependent on the thickness of the potato slices, as thinner slices will cook much faster!
Raw Sweet Potatoes, about to go in the oven!
While the sweet potatoes are "toasting," it's time to prepare the mushrooms and balsamic reduction.
Start by dicing the mushrooms if you have not done so. Heat 1 tsp of olive oil over medium heat, and add the minced garlic. Sauté the mushrooms and garlic in the olive oil until fully cooked, adding salt and pepper to taste. Remove from heat, and place aside for later.
If you've never made a balsamic reduction before, no worries! I hadn't learned until a few months ago, and I would like to thank Google for teaching me such a valuable skill. A balsamic reduction is a delicious way to spice up any dish, but requires a close and careful eye. It's easy to burn, and I've certainly burned my fair share!
To create the reduction, start by bringing the 1 cup of balsamic vinegar to a boil. Once boiling, bring the vinegar to a simmer for about 8-10 minutes. You'll know that it's close to finished when the vinegar starts to reduce and thicken. It will stick more thickly to your utensil. I usually test this with a spoon. Once the reduction is cooked, remove from the heat, pour into a bowl, and cool in the fridge.
Once the sweet potatoes are fully cooked, let them cool.
Top evenly with the mushrooms, and crumble the goat cheese onto each slice. Drizzle with balsamic reduction and serve. I hope you enjoy!
We're all about health here at Bodyshop Athletics X, so if you're interested in finding the nutritional value, it's attached below.
