I am more of a savory girl than a sweet one…from everything to my food preferences to my attitude. However, this combination of slightly-sweet pineapple with the subtleness of white beans makes this dish irrestible.
I heart potatoes. Baked. Boiled. Fried. I never met a potato I didn’t like except of course tater tots and frozen processed hash brown patties, they are nothing short of substandard imitations filled with greasy gobs of preservatives. However, a fresh potato, brimming with calcium, magnesium, iron and potassium, is absolutely incredible.
I have tried this recipe with both white and sweet potatoes and can pretty much guarantee, it is nutritional, satisfying and delicious.
ENJOY!
I love the colors in this recipe and the flavors all harmoniously meld together.
When cleaning out your Portobello mushrooms, remove the stem by gently turning it and carefully remove the black gills using a spoon. Be gentle because the mushroom can easily break apart. You can reserve the stems and use them in soups or stocks but may want to discard after cooking and before eating because they are somewhat chewy…and not in a good way.
ENJOY!
