v:gourmet

I was loving all the Thanksgiving recipes coming out of the states this past week. One that caught my eye was stuffed Portobello mushrooms. Last Christmas Lucy Waverman did portobello mushrooms with chestnut stuffing and I had wanted to try it but, let’s be honest, who ever has chestnuts around? So when I saw this one, it satisfied my desire to try stuffed portobellos with ingredients that happen to be in my pantry. I was told it would hold its own at the table and that it did! It may well show up on the Christmas menu this year.

1 large yellow onion, diced finely

1 cup cashews, chopped

2 tablespoons olive oil, plus extra for brushing

4 cloves garlic, minced

1 cup cooked brown rice (or grain of choice)

1 can lentils, drained and rinsed

1/4 cup breadcrumbs

1/4 cup vegetable broth

Lots of fresh herbs like basil, thyme, rosemary, and oregano

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 Fahrenheit.

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.

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.)

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 1/2 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.)

5. Bake for approximately 30 minutes, or until the stuffing is browned and the mushroom begins releasing juices. Garnish with extra fresh thyme leaves.

adapted from Chef Chloe