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.
*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.
- 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
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.