Stuffed Mushrooms

Stuffed Mushrooms

This recipe is originally vegan but can be made gluten free by using gluten free bread crumbs.

1 large yellow onion, small dice

1 cup cashews

2 tbsp olive oil, plus extra for brushing

4 cloves of garlic, minced

1 cup cooked brown rice (or grain of choice)

1 can lentils, drained or rinsed

¼ cup breadcrumbs

½ cup vegetable broth

1 tsp dried basil

1 tbsp fresh thyme leaves, plus more for garnish

6 portobello mushrooms, stems and gills removed

1 tomato, sliced into thin rounds

Salt and pepper

- Preheat oven to 350 degrees.

- In a large skillet, sauté the onions and cashews with 2 tbsp olive oil over medium high heat. Season with salt and pepper to taste, and sauté until onions are soft and slightly browned. Add the garlic and let cook for a few more minutes.

- In a large bowl combine onion mixture, brown rice, lentils, breadcrumbs, vegetable broth, basil, and thyme. Mix together and season to taste with salt and pepper.

- Brush both sides of the mushroom caps lightly with olive oil and place top side down on an oiled sheet pan. Stuff mushrooms with a bout ½ cup lentil cashew stuffing, then press one tomato slice on top of the stuffing.

- Bake for approximately 30 minutes or until the stuffing is browned and the mushrooms begin to release their juices. Garnish with extra thyme leaves.