2 medium Sweet Potatoes, white, diced

1 medium Sweet Potato, red, diced

1lb Smoked Wild Salmon

2 cups Corn Kernels

½ of a Green Bell Pepper, small diced

2 Tomatoes, small diced (tomato guts removed first)

1 tsp Garlic Paste

8oz Queso Fresco, crumbled

6 ea, Large Portobello Mushrooms, stems & gills removed

1)   Bring a large pot of salted water to a boil, add the sweet potatoes and boil until fork tender, 5-7 minutes

2)   Drain and rinse sweet potatoes under cold water

3)   Crumble salmon into a large mixing bowl and add corn, bell peppers, tomatoes, garlic paste and queso fresco

4)   Toss well to combine

5)   Add sweet potatoes to the salmon mix once cooled to at least room temperature and mix well

6)   Oil the tops and insides of the mushrooms and fill the caps with a large portion of the hash and refrigerate until ready to cook.

7)   Preheat your grill to medium-high

8)   Place stuffed mushrooms on the grill and cook until the mushrooms are tender and the cheese has melted

9)   Serve hot with Rosemary Aioli