Cashews, Lentils and Brown Rice Stuffed Portobello Mushrooms

Cashews, Lentils & Brown Rice Stuffed Portobello Mushrooms

Name: Cashews, Lentils and Brown Rice Stuffed Portobello Mushrooms
Yield: 6
Cuisine: Fusion
Ingredients: yellow onion; cashew nuts; olive oil; garlic; brown rice; lentils, green; bread crumbs, whole wheat; stock; basil; thyme; mushrooms, portabello; tomatoes; sea salt; black pepper

Submitted by happyzhangbo

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.

YIELD

6 servings

PREP

20 min

COOK

35 min

READY

58 min

Ingredients

LARGE YELLOW ONION
small diced

CUP CASHEW NUTS *

1 ½

TABLESPOONS OLIVE OIL
plus more for brushing

CLOVES GARLIC
minced, or to taste

CUP BROWN RICE
cooked *

X LENTILS, GREEN
1 can, drained and rinsed *

TABLESPOONS BREAD CRUMBS, WHOLE WHEAT

CUP STOCK
vegetable

TEASPOON BASIL
dried, or 1 tablespoon fresh *

TABLESPOON THYME
fresh plus more for garnish *

EACH MUSHROOMS, PORTABELLO
stems and gills removed *

EACH TOMATOES
sliced in thin rounds

X SEA SALT
to taste *

X BLACK PEPPER
freshly ground *

Directions

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.

Serve warm.