Wednesday, June 8, 2011

Vegan Harvest-Stuffed Portobello Mushrooms

This hearty entrée is made of savory lentil cashew stuffing baked in juicy Portobello mushrooms infused with aromatic herbs. It’s topped off with a sliver of sweet tomato and fresh thyme leaves.


  • 2 tablespoons olive oil + extra for brushing
  • 1 large yellow onion, small dice
  • 1 cup cashews
  • 4 cloves garlic, minced
  • 1 cup cooked brown rice (or grain of choice)
  • 1 can lentils, drained and rinsed
  • ¼ cup breadcrumbs
  • ½ cup vegetable broth
  • 1 teaspoon dried basil
  • 1 tablespoon fresh thyme leaves + extra for garnish
  • 6 Portobello mushrooms, stems and gills removed
  • 1 tomato, sliced in thin rounds
  • sea salt
  • freshly ground black pepper


  1. Preheat oven to 350 degrees F
  2. In large skillet, sauté the onions and cashews with 2 tablespoons olive oil over medium/high heat. Season with salt and pepper and sauté until onions are soft and lightly browned. Add garlic and let cook a few more minutes.
  3. 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.
  4. Brush both sides of mushrooms 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.
  5. Bake for approximately 30 minutes or until the stuffing is browned and the mushroom begins releasing juices.
  6. Garnish with extra fresh thyme leaves and let the feast begin!
  7. Do-ahead Tip: The stuffing can be made up to 3 days in advance and stored covered in the refrigerator (steps 1-3). The mushrooms can be stuffed and assembled on a baking tray the day before (step 4). Bake and finish the stuffed-mushrooms right before serving.

    Bon Appétit,

Recipe By Chef Chloe, 1st photo by Chef Chloe 2nd photo by Laura Spear

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