Harvest-Stuffed Portobello Mushrooms
The lentil stuffing can be made up to 3 days in advance and stored covered in the refrigerator. The mushrooms can be stuffed and assembled on a baking sheet the day before. Bake and finish the stuffed-mushrooms right before serving.
- 2 tablespoons olive oil, plus extra for brushing
- 1 onion, finely chopped
- 1 cup cashews
- 4 cloves garlic, minced
- 1 cup cooked brown rice (or grain of choice)
- 1 can lentils, rinsed and drained
- ¼ cup breadcrumbs
- ½ cup vegetable broth
- 1 teaspoon dried basil
- 1 tablespoon fresh thyme leaves, plus extra for garnish
- 6 Portobello mushrooms, stems and gills removed
- 1 tomato, sliced into thin rounds
- Sea salt
- Freshly ground black pepper
Preheat oven to 350 degrees F.
In large skillet, heat 2 tablespoons oil over medium/high heat and add onions and cashews. Season with salt and pepper and sauté until onions are soft and lightly browned. Add garlic and let cook a few more minutes until fragrant.
In a large bowl combine 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 mushrooms caps lightly with olive oil and place top-side-down on a lightly oiled sheet pan. Stuff mushrooms with about ½ cup of the lentil stuffing, and then press one tomato slice on top of the stuffing.
Bake for approximately 30 minutes, or until the stuffing is browned and mushrooms are cooked through. Garnish with extra fresh thyme leaves and let the feast begin!