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Harvest-Stuffed Portobello Mushrooms


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.


*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.