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.
- 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.
- 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
- Preheat oven to 350° F
- Cook brown rice and lentils (separately) as their packages instruct.
- 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.
- 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.
- 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.
- Bake for ~30 minutes, or until the stuffing is browned and mushrooms are cooked through.
- 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!