4 large portobello mushroom caps (about 4″ in diameter)
2 cups water
1/2 cup soy sauce
1/4 cup maple syrup
3 cloves garlic, crushed
1/2 cup sweet potato, peeled and diced into 1″ cubes
1/2 cup carrots, diced into 1″ cubes
1/2 cup parsnips, diced into 1″ cubes
1/2 cup butternut squash, peeled and diced into 1″cubes
(You can use any combination of root vegetables you like in this recipe, as long as you have 2 cups total before roasting)
1/3 cup extra virgin olive oil
1 tbsp dried parsley
sea salt and pepper to taste

Mix the soy sauce, maple syrup, water, and crushed garlic together in a large bowl or baking dish with deep sides. Wash the mushroom caps well, and then marinate in the soy sauce mixture for a minimum of an hour (several hours is best).

Preheat your oven to 400 F. On a large baking sheet, toss the root vegetables together with the olive oil, parsley and salt and roast for 35-45 minutes, until they are soft and slightly browned.

Once the mushroom caps have finished marinating, grill them for about 3 minutes on each side on a hot barbeque or indoor grill.

When the vegetables are finished roasting, remove them from the pan and place in a medium sized bowl. Mash until they are smooth.

Place 2 mushroom caps on each plate, and fill each cap with the roasted vegetable mixture. Garish with a few sprigs of fresh parsley, or some minced chives (or both) and serve while piping hot!

Serves 2