Serves 6
This #MeatlessMonday we’re already in the festive mood! We’re giving you a delicious alternative to stuffed birds to try this Thanksgiving season.
Portobello mushrooms are an excellent source of fiber and essential vitamins. Their meaty texture is the perfect vessel for this delicious nutty and grain filled stuffing.
If you have an hour to set aside, cook up your own Veggie Broth, for an added depth of flavor.
Remember people, “Turkey Day” isn’t all about the turkey!
STUFFING
2 Tbsp olive oil
1 yellow onion, finely chopped
1 cup cashews
4 garlic cloves, minced
1 cup cooked brown rice
2 cups cooked lentils
¼ cup bread crumbs
½ cup homemade vegetable broth**
1 tsp dried basil
1 Tbsp fresh thyme
1 tsp sea salt
1 tsp freshly ground pepper
6 portobello mushrooms, stems and gills removed
*Recipe + photo: Chloe’s Vegan Italian Kitchen
PREP
Preheat oven to 350°.
Lightly grease a medium sized baking sheet.
STUFFING
In a large skillet, heat two tablespoons of the olive oil over medium-high heat and add chopped onions and cashews.
Sauté until onion is soft and lightly browned. Add minced garlic and let cook a few more minutes until fragrant.
In a large bowl, combine onion-cashew mixture, cooked brown rice, cooked lentils, bread crumbs, vegetable broth, dried basil, fresh thyme, sea salt and freshly ground pepper.
Set aside.
BUILD
Brush both sides of portobello mushroom caps with olive oil and season with sea salt and freshly ground pepper.
Place them top side down on a baking sheet.
Stuff mushrooms with about ½ cup of the stuffing, and press one tomato slice on top of the stuffing.
Bake for about 30 minutes, or until the stuffing is browned and mushrooms are cooked through.
Notes + Serving tips
Garnish with a little bit of fresh thyme and serve with a generous drizzle of our Rosemary Gravy.
Make the stuffing up to 3 days in advance and leave in the fridge until you’re ready to stuff your portobellos + bake.
**In a rush? Try picking up some organic veggie broth + gravy at your local supermarket.
