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Harvest-Stuffed Portobello Mushrooms Recipe
Oct 28, 2011 @ 2:58 PM
Posted by
Daily Value: 30%
Servings: 6
High-Fiber
Vegetarian, Dairy-Free
Posted by
Nutrition
Cal/Serving: 596Daily Value: 30%
Servings: 6
High-Fiber
Vegetarian, Dairy-Free
| Fat | 23g | 36% |
| Saturated | 4g | 20% |
| Carbs | 72g | 24% |
| Fiber | 25g | 101% |
| Sugars | 7g | 0% |
| Protein | 30g | 60% |
| Sodium | 574mg | 24% |
| Calcium | 87mg | 9% |
| Magnesium | 233mg | 58% |
| Potassium | 1336mg | 38% |
| Iron | 9mg | 51% |
| Zinc | 6mg | 43% |
| Vitamin A | 221IU | 4% |
| Vitamin C | 11mg | 18% |
| Thiamin (B1) | 1mg | 63% |
| Riboflavin (B2) | 1mg | 32% |
| Niacin (B3) | 6mg | 31% |
| Vitamin B6 | 1mg | 37% |
| Folic Acid (B9) | 377µg | 94% |
| Vitamin B12 | 0µg | 1% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 2mg | 8% |
| Vitamin K | 26µg | 33% |
| Fatty acids, total monounsaturated | 13g | 0% |
| Fatty acids, total polyunsaturated | 4g | 0% |
Have a question about the nutrition data? Let us know.
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Robert Raphael
Here’s a healthy, tasty appetizer or side dish that’s quick and easy to make. There’s something pretty special about this dish, but it’s hard to tell with just a quick glance at the ingredients. They just look delicious. Take a closer look though, and you might guess it — that’s right, it’s actually vegan.
INGREDIENTS
- 2 tablespoons olive oil, plus more for brushing
- 1 onion, chopped finely
- 1 cup cashews
- Sea salt and freshly ground black pepper, to taste
- 4 cloves garlic, minced
- 1 cup cooked brown rice (or grain of choice)
- One 15-ounce can lentils, drained and rinsed
- 1/4 cup breadcrumbs
- 1/2 cup vegetable broth
- 1 teaspoon dried basil
- 1 tablespoon fresh thyme leaves, plus more for garnish
- 6 portobello mushrooms, stems and gills removed
- 1 tomato, sliced into thin rounds
DIRECTIONS
Preheat the oven to 350 degrees.
In a large skillet, heat the oil over medium-high heat. Add the onion and cashews and season with salt and pepper, to taste. Sauté until the onions are soft and lightly browned. Add the garlic and let cook a few more minutes until fragrant.
In a large bowl combine the onion mixture, brown rice, lentils, breadcrumbs, vegetable broth, basil, and thyme. Mix together and season to taste with salt and pepper.*
Brush both sides of the mushroom caps lightly with olive oil and place top side down on a lightly oiled sheet pan.** For each mushroom, stuff with about ½ cup of the lentil stuffing, and then press 1 tomato slice on top.
Bake for approximately 30 minutes, or until the stuffing is browned and mushrooms are cooked through. Garnish with extra fresh thyme leaves and serve.
Recipe Details
Servings: 6Cuisine: American
Special Designations: Vegan, Vegetarian, Healthy
Notes and Substitutions:
*Note: The lentil stuffing can be made up to 3 days in advance and stored covered in the refrigerator.
**Note: The mushrooms can be stuffed and assembled on a baking sheet the day before serving.
