Ingredients
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For the stuffing:
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2 cups sliced button mushrooms (about 8 ounces)
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1 cup chopped onion (about 1 medium onion)
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1 clove garlic, minced
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1/4 cup cooked brown rice or quinoa (cooled), rinsed well
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1/4 cup cooked lentils, drained and cooled
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1 tablespoon fresh thyme leaves
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1/4 cup grated Parmesan cheese (optional)
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1 tablespoon vegan butter or olive oil
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1 tablespoon white wine vinegar
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For the sauce:
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1 tablespoon unsalted butter or olive oil
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1 small shallot, finely chopped
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1/2 cup sliced mushrooms
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1 tablespoon sherry vinegar or apple cider vinegar
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1/4 cup water
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1 teaspoon Dijon mustard
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Salt and pepper to taste
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For serving:
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Additional fresh parsley, chopped (for garnishing)
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Note: If you prefer a non-dairy version, simply omit the Parmesan cheese from the stuffing. You can also use any combination of your favorite mushrooms like cremini, crimini, or baby bellas.
Directions
Sub-Title: A Delicious and Satisfying Gluten-free, Low-carb, High-fiber, Kid-friendly, Seasonal, Soy-free, Whole Foods Plant-based Recipe That Embodies the Rich Flavors of France without Breaking Your Budget!
Description: This scrumptious vegetarian dinner idea features creamy mushroom and spinach stuffing packed into large portobello mushrooms caps, creating a mouthwatering dish that’s both healthy and satisfying. The perfect blend of earthy mushrooms, tangy balsamic vinegar, and fresh herbs brings out the natural sweetness of the mushrooms, making it a true delight for all your taste buds!
Ingredients:
For the stuffing:
* 2 cups sliced button mushrooms (about 8 ounces)
* 1 cup chopped onion (about 1 medium onion)
* 1 clove garlic, minced
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 cup cooked brown rice or quinoa (cooled), rinsed well
* 1/4 cup cooked lentils, drained and cooled
* 1 tablespoon fresh thyme leaves
* 1/4 cup grated Parmesan cheese (optional)
* 1 tablespoon vegan butter or olive oil
* 1 tablespoon white wine vinegar
For the sauce:
* 1 tablespoon unsalted butter or olive oil
* 1 small shallot, finely chopped
* 1/2 cup sliced mushrooms
* 1 tablespoon sherry vinegar or apple cider vinegar
* 1/4 cup water
* 1 teaspoon Dijon mustard
* Salt and pepper to taste
For serving:
* Additional fresh parsley, chopped (for garnishing)
Note: If you prefer a non-dairy version, simply omit the Parmesan cheese from the stuffing. You can also use any combination of your favorite mushrooms like cremini, crimini, or baby bellas.
Instructions:
Step 1: Preheat the oven to 375°F (190°C).
Step 2: Wipe clean the inside of the portobello mushroom caps with a damp cloth. Place them gill side down on a baking sheet lined with parchment paper or a silicone baking mat. Roast for about 10 minutes until they release their moisture. Remove from the oven and set aside.
Step 3: While the mushroom caps are roasting, prepare the filling. In a large bowl, combine the cooked brown rice or quinoa, lentils, sliced mushrooms, onion, garlic, thyme, and salt. Mix well.
Step 4: Heat a small skillet over low heat. Add the butter or oil and swirl to coat the bottom. Once the butter has melted, add the shallots and saute for about 2 minutes until softened. Pour in the vinegar and let it simmer for another minute until slightly reduced. Remove from the heat and stir in the water.
Step 5: Make the cashew cream if using. Blend together the cashews, nutritional yeast, lemon juice, and salt in a high-speed blender until smooth and creamy. Set aside.
Step 6: Divide the cooked grain mixture among the roasted mushroom caps. Top each one with a spoonful of the sauteed shallot mixture. Drizzle with the cashew cream, if desired. Sprinkle with additional chopped parsley and Parmesan cheese, if using.
Step 7: Bake in the preheated oven for about 20-25 minutes or until the edges of the mushroom caps are golden brown. Serve hot.
Steps
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1
Done
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Step 1: Preheat the oven to 375°F (190°C). |
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2
Done
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Step 2: Wipe clean the inside of the portobello mushroom caps with a damp cloth. Place them gill side down on a baking sheet lined with parchment paper or a silicone baking mat. Roast for about 10 minutes until they release their moisture. Remove from the oven and set aside. |
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3
Done
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Step 3: While the mushroom caps are roasting, prepare the filling. In a large bowl, combine the cooked brown rice or quinoa, lentils, sliced mushrooms, onion, garlic, thyme, and salt. Mix well. |
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4
Done
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Step 4: Heat a small skillet over low heat. Add the butter or oil and swirl to coat the bottom. Once the butter has melted, add the shallots and saute for about 2 minutes until softened. Pour in the vinegar and let it simmer for another minute until slightly reduced. Remove from the heat and stir in the water. |
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5
Done
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Step 5: Make the cashew cream if using. Blend together the cashews, nutritional yeast, lemon juice, and salt in a high-speed blender until smooth and creamy. Set aside. |
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6
Done
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Step 6: Divide the cooked grain mixture among the roasted mushroom caps. Top each one with a spoonful of the sauteed shallot mixture. Drizzle with the cashew cream, if desired. Sprinkle with additional chopped parsley and Parmesan cheese, if using. |
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7
Done
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Step 7: Bake in the preheated oven for about 20-25 minutes or until the edges of the mushroom caps are golden brown. Serve hot. |
