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Vegan Stuffed Portobello Mushrooms (GF, DF, SF, V, V+)

Melissa Villamizar March 9, 2012 Nutrition, Recipes 1 Comment
Vegan Stuffed Portobello Mushrooms (GF, DF, SF, V, V+)

Thank you Chef Chloe for this delicious recipe! I can eat the stuffing by the spoonful it’s so good! This recipe is gluten-free, dairy-free, soy-free, vegetarian and vegan.

Notes

  • Recipe Yields: 6 stuffed mushrooms
  • Prep Time: ~40 minutes
  • Cook Time: ~30 minutes
  • Notes:  The lentil stuffing can be made up to 3 days in advance and stored covered in the refrigerator. The mushrooms can be stuffed and assembled on a baking sheet the day before. Bake and finish the stuffed-mushrooms right before serving.

Ingredients

  • 1 cup cooked brown rice (or quinoa, or grain of your choice)
  • 1 can lentils (rinsed and drained) or cook your own lentils (about 1½ cups)
  • 2 tbsp olive oil (plus extra for brushing)
  • 1 onion, finely chopped
  • 1 cup raw cashews
  • 4 cloves garlic, minced
  • ¼ cup gluten-free breadcrumbs
  • ½ vegetable broth (organic, low sodium)
  • 1 tsp dried basil
  • 1 tbsp fresh thyme leaves (plus extra for garnish)
  • 6 Portobello mushrooms (remove stems and gills)
  • 1 tomato, sliced into thin rounds
  • Sea salt
  • Fresh ground pepper

Preparation

  1. Preheat oven to 350° F
  2. Cook brown rice and lentils (separately) as their packages instruct.
  3. In a large skillet, heat 2 tbsp oil over medium heat. Add onions, cashews, season with salt and pepper, and sauté until onions are soft and lightly browned. Add garlic and cook a few more minutes.
  4. In a large bowl, combine onion/cashews, brown rice, lentils, breadcrumbs, vegetable broth, basil and thyme. Mix together and season to taste with salt and pepper.
  5. Brush both sides of mushroom caps lightly with olive oil and place top-side-down on a lightly oiled cookie sheet pan. Stuff mushrooms with ~½ cup of the lentil stuffing, finish with a tomato slice on top.
  6. Bake for ~30 minutes, or until the stuffing is browned and mushrooms are cooked through.
  7. Garnish with extra fresh thyme if desired and enjoy!
Thank you, Chef Chloe, for this amazing recipe. For more delicious vegan recipes, please check out her web site! I also made these with a side of roasted brussel sprouts and green beans. Yum!

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