Cashews, Lentils and Brown Rice Stuffed Portobello Mushrooms
The combination of cashews, lentils, brown rice and other spices was delicious. Right balance of the flavor and the texture, we used cherry tomatoes instead, that's what we had on hand. It's a tasty yet nutritious meal.
plus more for brushing
minced, or to taste
1 can, drained and rinsed
bread crumbs, whole wheat
dried, or 1 tablespoon fresh
fresh plus more for garnish
stems and gills removed
sliced in thin rounds
Preheat oven to 350℉ (180℃).
In a large skillet, sauté the onions and cashews with 1½ tablespoons olive oil over medium high heat.
Season with salt and pepper to taste, and sauté until onions are soft and lightly browned.
Stir in garlic and let cook a few more minutes.
In a large bowl, mix together onion mixture, brown rice, lentils, breadcrumbs, vegetable broth, basil and thyme.
Stir well together and season to taste with salt and pepper. (The stuffing can be made up to three days in advance and stored covered in the refrigerator.)
Brush both sides of mushroom caps lightly with olive oil and place top-side down on an oiled sheet pan.
Stuff mushrooms with about ½ cup lentil cashew stuffing, then press one tomato slice on top of the stuffing. (The mushrooms can be stuffed and assembled on a baking tray the day before you plan to bake and serve them.)
Bake for 25 to 30 minutes, or until the stuffing is browned and the mushroom begins releasing juices.
Garnish with fresh thyme leaves.