Mushroom-Stuffed Potatoes

It may sound exotic, but the vast majority of ingredients are easy to find (or even make yourself). In the video, I make several suggestions of what I would have done differently.

Mostly, I recommend making a full recipe of the mushroom mixture & tomato sauce, using only half the suggested potatoes (or find much smaller potatoes, about the size of 2 tbsp each), and using lower heat when cooking the tomatoes to keep the sauce from scorching.

Mushroom-Stuffed Potato Cradles

from "Tahini and Turmeric: 101 Middle Eastern Classics--Made Irresistibly Vegan"

by Vicky Cohen & Ruth Fox

Ingredients:
12 medium-size organic Yukon gold potatoes (similar in shape and size), thoroughly scrubbed and washed*
2 tablespoons olive oil
16 oz baby bella/crimini mushrooms, halved or quartered, then chopped in a food processor
8 garlic cloves, minced
1 tsp salt
1/8 tsp freshly ground black pepper
1/2 cup chopped fresh cilantro/parsley, plus 1/4 cup for garnish
3 shallots, chopped
2 tbsps tomato paste
1 cup finely grated carrot
1 28-oz can crushed tomatoes
1 tbsp Good-On-Everything Spice Mix (see below)
2 tbsp pomegranate molasses (see below)

*Consider using only 6 potatoes, if they are more than 3 inches long

Good-On-Everything spice mix 1/4 cup sweet paprika
2.5 tbsp ground turmeric
2 tbsp ground cumin
2 tbsp Aleppo pepper
1 tsp ground coriander
1 tsp salt
1/2 tsp freshly ground black pepper

Mix well and store in an airtight jar for up to 3 months.

Homemade Pomegranate Molasses 6 cups pomegranate juice
1 cup sugar
1/3 cup freshly squeezed lemon juice

Combine all ingredients in a large saucepan and bring to a boil. Lower the heat to a low boil/simmer, and cook, uncovered, for 2 hours or until the liquid has reduced to about one third. Remove from the heat and let cool. Store in a glass jar with a tight lid. It will thciken as it cools. Store in refridgerator for up to 6 months.