Up until about 8 months ago, I couldn't stand mushrooms. One day, I decided to try portobello mushrooms, and I found that I really liked them. This recipe is one of my favorite ways to prepare portobellos. The stuffing is great all by itself if you don't like or have mushrooms on hand. I've also used this stuffing in red bell peppers, and it was equally as tasty.
1 large yellow onion, diced
1 cup cashews
2 tablespoons olive oil
4 cloves garlic, minced
1 cup cooked brown rice
1 can lentils, drained and rinsed
1/4 cup oatmeal
1 cup vegetable broth
1 teaspoon dried basil
1 teaspoon dried thyme
6 portobello mushrooms, stems and gills removed
1 tomato, sliced in thin rounds
Sea salt
Ground black pepper
Preheat oven to 350 degrees.
In large skillet, sauté the onions and cashews with 2 tablespoons olive oil over medium high heat. Sauté until onions are soft and lightly browned. Add garlic and let cook one more minute.
In a large bowl combine onion mixture, brown rice, lentils, oatmeal, vegetable broth, basil and thyme. Mix together and season to taste with salt and pepper.
Brush both sides of mushroom lightly with olive oil and place top-side down on an oiled sheet pan. Stuff mushrooms with about 1/2 cup stuffing, then press one tomato slice on top of the stuffing. If you don't have fresh tomatoes, you could also top each mushroom with a little bit of marinara sauce.
Bake for approximately 30 minutes, or until the stuffing is browned and the mushroom begins releasing juices. Make sure not to overcook, or your mushroom will lose it's shape and texture.
Makes 6 servings
