Let the stuffing begin!

26 Jan

If you’ve ever read the “Our Story” section on this blog, you’ll see a line where I mention stuffing portobello mushrooms.  They’re a slight obsession of mine.

Actually, I cannot believe it’s taken me this long to post a stuffed mushroom recipe on here so I’m making up for that right here, right now.

These mushrooms are a direct inspiration from my lentil burgers I created for a 1 Dish 2 Spoons segment.   Slightly modified to act as more of a stuffing, I still incorporated the same mix of lentils, carrots, onion, garlic, sundried tomatoes and seasoning for a picture perfect entrée.

Daiya cheese melted on top gives it a nice finish too 😉

Lentil Stuffed Portobello Mushrooms
vegan; soy free

2-3 Medium Portobello Mushrooms

½ lb crimini mushrooms, chopped

1 tbsp olive oil

2 medium carrots, diced

¼ cup chopped sundried tomatoes

½ Vidalia onion, diced

2 cloves of garlic

½ tsp herbamare seasoning

1 tsp balsamic vinegar

1 ¼ c. green or brown lentils, cooked and drained

¼ c. breadcrumbs

¼ c. chopped walnuts

Daiya Shredded Cheese, optional

Directions

Preheat oven to 375F

Heat oil in a large skillet over medium-high heat and add in onion.  Sauté for 2-3 minutes until softened then add in carrots, garlic, and season with herbamare.  Cook for an additional 3 minutes until carrots become slightly softened then add in your crimini mushrooms.  Allow this mixture to cook down for a good 10 minutes.

Once the mixture has cooked down nicely, deglaze your pan with some balsamic vinegar, stir well and then remove from heat to allow mixture to cool slightly.

Meanwhile, combine lentils, sundried tomatoes, walnuts, and breadcrumbs in a large bowl, stir to combine.  Add in your carrot and mushroom mixture, mix well.

Remove the stems and gills from the portobellow mushrooms- giving more space for the stuffing to fit in.  Divide the mixture between the Mushrooms (you may have some left over) and place on a foil covered baking sheet.

Place a piece of aluminum foil over the mushrooms and bake for 20 minutes or until mushrooms are tender.  Remove from heat and discard the top piece of foil.  If using Daiya cheese, scatter some of the cheese over the mushrooms and place under broiler.  Broil for 5 minutes until cheese is melted and stuffing is golden and crispy.

Serve and enjoy!

-Jess

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One Response to “Let the stuffing begin!”

  1. Tess and Jess January 26, 2012 at 7:27 pm #

    (Tess) OMG, these look sooooooo good!!!

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