Harvest-Stuffed Portobello Mushrooms

Harvest-Stuffed Portobello Mushrooms
Staff Writer
Harvest-Stuffed Portobello Mushrooms
Robert Raphael
Harvest-Stuffed Portobello Mushrooms

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.

Click here to see Just Stuff It — 10 Stuffed Vegetable Recipes.

6
Servings
243
Calories Per Serving
Deliver Ingredients

Notes

*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.

Ingredients

  • 2  tablespoons  olive oil, plus more for brushing
  • onion, chopped finely
  • 1  cup  cashews
  • Sea salt and freshly ground black pepper, to taste
  • 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
  • portobello mushrooms, stems and gills removed
  • 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. 

Nutritional Facts

Total Fat
25g
36%
Saturated Fat
10g
42%
Cholesterol
38mg
13%
Carbohydrate, by difference
1g
1%
Protein
4g
9%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
19µg
21%
Calcium, Ca
30mg
3%
Choline, total
19mg
4%
Folate, total
4µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
11mg
3%
Niacin
3mg
21%
Phosphorus, P
40mg
6%
Selenium, Se
6µg
11%
Sodium, Na
60mg
4%
Water
27g
1%
Zinc, Zn
1mg
13%

Portobello Mushroom Shopping Tip

Buy mushrooms that are intact, firm, and fleshy. Avoid mushrooms that are slimy or have split caps.

Portobello Mushroom Cooking Tip

To clean mushrooms, briefly run cold water over them or gently wipe with a damp towel.