Sweet Potato Stuffed Marinated Portobellos with Toasted Walnuts and Dates

Sweet Potato Stuffed Marinated Portobellos with Toasted Walnuts and Dates
2 large Portobello mushroom caps (remove the stem) or 8 smaller stuffing bellas
1 large (or 2 medium) sweet potato, baked
1/8-1/4 cup walnuts, toasted at 350 degrees for 5 minutes, and then roughly chopped
3 medjool dates, chopped

Marinade sauce:
4 T soy sauce or tamari
4 T water
2 T organic ketchup
1 clove of garlic, crushed

In a very small bowl, whisk together all the ingredients for the marinade sauce.
Remove the stems from your Portobello mushrooms, carefully brush them so that they are clean from any dirt they might contain.
Place mushrooms in a metal, non-stick pan. Pour the marinade over each mushroom. Let them sit and absorb all of the flavors while making other components.
Remove sweet potato from the skin and mash it.
Chop dates into small pieces. Set aside.
Roughly chop the toasted walnuts. Put them in a small bowl and stir in the chopped dates. Set this aside.
Preheat oven or toaster oven to 375 degrees.
Bake for about 20 minutes. If your mushrooms are very thick they need longer time than the thinner ones, and it is important that they are cooked all the way through (but do not burn them!).
When they are finished, fill them sweet potatoes, top with dates and walnuts and return to the oven for 5 more minutes.
Serve warm.