Vegan Stuffed Portobello Mushrooms With Lentils
Updated Nov. 1, 2024
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large yellow onion, small dice
- 1cup cashews
- 2tablespoons olive oil, plus extra for brushing
- 4cloves garlic, minced
- 1cup cooked brown rice (or grain of choice)
- 1can lentils, drained and rinsed
- ¼cup breadcrumbs
- ½cup vegetable broth
- 1teaspoon dried basil
- 1tablespoon fresh thyme leaves plus extra for garnish
- 6portobello mushrooms, stems and gills removed
- 1tomato, sliced in thin rounds
- Sea salt
- Freshly ground black pepper
Nutritional analysis per serving (6 servings)
330 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 38 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 14 grams protein; 633 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees Fahrenheit.
- Step 2
In large skillet, sauté the onions and cashews with 2 tablespoons olive oil over medium high heat. Season with salt and pepper to taste, and sauté until onions are soft and lightly browned. Add garlic and let cook a few more minutes.
- Step 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. (The stuffing can be made up to three days in advance and stored covered in the refrigerator.)
- Step 4
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.)
- Step 5
Bake for approximately 30 minutes, or until the stuffing is browned and the mushroom begins releasing juices. Garnish with extra fresh thyme leaves.
Private Notes
Comments
Enjoyed, but could use some added brightness. Perhaps a hint of lemon?
I enjoyed this dish, but I think I would have preferred if it were crispy on the outside. After baking for thirty minutes, the mushrooms released a lot of juices so they were sitting in a considerable pool of liquid. I had to transfer the remaining mushrooms to a different dish. If I make this again, I think I would broil the mushrooms for a few minutes after baking with the addition of some buttered bread crumbs.
Have made this a few times and it’s been a hit for vegetarians and meat eaters. Substitutions: I’ve used other herbs (oregano) when I didn’t have thyme handy. Also used fresh basil instead of dried. Store was out of raw cashews so used a combo of raw almonds and walnuts. Chopped these a bit before sauté step. Prepared lentils myself from 1/2 c. Of dried lentils and 1 1/2 c. of water. Used 12 oz.
Made this tonight as a meatless main for my vegan son at our Christmas dinner (where the centerpiece was NYT Cooking’s Garlicky Beef Tenderloin). I chopped up the cashews but wish I had just halved them. I took the advice on some of the comments and added some lemon zest and that was nice, as well as breadcrumbs on top, run under the broiler at the end to crisp them up - another good tip. I may have added a little too much salt & pepper… I just followed the directions but didn’t taste at each step. Other than that it was pretty good but will probably not be repeated, even though my son and I are both mushroom lovers.
Came out very well and looked great served on a bed of greens with honey-lemon vinagrette. I found the stuffing to need some spicing up, so I added cumin and Kashmiri red pepper (hot). (Maybe about a tsp of each. But not more.) The cashews I used were not salted so I also needed more salt than I expected. Didn't skimp on the black pepper either. Adding basil as a garnish, as recommended below, was a good touch.
This was really delicious. I did not expect to like it so much. My husband, who does not eat vegan, loved it. He liked the meaty texture of the mushroom. So did I and the filling is light but grounding. Lovely dish. Will definitely make again.