ROASTED LENTIL n' WALNUT STUFFED PORTOBELLO MUSHROOMS
These Portobello mushrooms are filled with an ever so yummy iron rich lentil, veggie and herb sauté then topped with walnuts and vegan cheese or goat feta. The result is a fabulously healthy, plant-based, whole-food meal that’s immune building, cancer fighting and abundant in minerals such as selenium, potassium and iron. Now of course most importantly, these taste absolutely amazing. You may want to double the recipe and transform your extras into a super nourish bowl, wrap or salad. It saves time and once you taste these you’ll want to enjoy them again and again.
INGREDIENTS:
2 medium-large Portobello mushrooms wipe clean w/ a damp towel, de-stem then dice stems
1 tsp grapeseed or plain sesame oil (withstands higher heat than olive oil)
1 shallot or small onion, diced
½ sweet red pepper, diced
1 clove garlic, minced
8 oz baby spinach leaves, roughly chopped or torn
1 teaspoon dried thyme, rubbed to reawaken the essential oils and flavor
1/4 cup sun-dried tomatoes, rehydrated and chopped
¼ cup fresh walnut pieces, lightly toasted
1 cup cooked lentils (French Du Puy is my favorite and chock full of vitamins and minerals)
2 tablespoons nutritional yeast OR
2 tbsp Teri’s Parmesan cashew crumble or ¼ cup goat or vegan feta or 2 tbsp pecorino cheese
Fine grey Sea salt and freshly ground pepper, to taste
GARNISH: additional fresh thyme or parsley and walnuts
DIRECTIONS:
LEMON GARLIC, THYME N’ WALNUT VINAIGRETTE
INGREDIENTS:
¼ cup quality cold-pressed gourmet organic olive oil (I use equal parts garlic olive oil and walnut oil)
2 tbsp fresh lemon juice and 1 tbsp white wine vinegar, to taste
1 clove garlic, minced
1 tbsp fresh or 1 tsp dried thyme
Pinch sea salt and a generous grind peppercorns
DIRECTIONS:
Mushrooms have immune-building and anti-cancer properties and are a good source of vitamins and minerals such as selenium, riboflavin (vitamin B2), pantothenic acid (vitamin B5), copper, niacin (vitamin B3), potassium and phosphorus. In addition L-ergothioneine, a powerful antioxidant, has been discovered in mushrooms.
Lentils are a very good source of cholesterol-lowering fiber. Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. Lentils also provide good to excellent amounts of six important minerals including folate, magnesium and iron, two B-vitamins and protein, with virtually no fat. Source. www.whfoods.com
These Portobello mushrooms are filled with an ever so yummy iron rich lentil, veggie and herb sauté then topped with walnuts and vegan cheese or goat feta. The result is a fabulously healthy, plant-based, whole-food meal that’s immune building, cancer fighting and abundant in minerals such as selenium, potassium and iron. Now of course most importantly, these taste absolutely amazing. You may want to double the recipe and transform your extras into a super nourish bowl, wrap or salad. It saves time and once you taste these you’ll want to enjoy them again and again.
- Main course
- Prep time: 10ish minutes to assemble, 20-25 minutes to roast
- Vegan w/ goat cheese option, gluten-free
- Makes two
INGREDIENTS:
2 medium-large Portobello mushrooms wipe clean w/ a damp towel, de-stem then dice stems
1 tsp grapeseed or plain sesame oil (withstands higher heat than olive oil)
1 shallot or small onion, diced
½ sweet red pepper, diced
1 clove garlic, minced
8 oz baby spinach leaves, roughly chopped or torn
1 teaspoon dried thyme, rubbed to reawaken the essential oils and flavor
1/4 cup sun-dried tomatoes, rehydrated and chopped
¼ cup fresh walnut pieces, lightly toasted
1 cup cooked lentils (French Du Puy is my favorite and chock full of vitamins and minerals)
2 tablespoons nutritional yeast OR
2 tbsp Teri’s Parmesan cashew crumble or ¼ cup goat or vegan feta or 2 tbsp pecorino cheese
Fine grey Sea salt and freshly ground pepper, to taste
GARNISH: additional fresh thyme or parsley and walnuts
DIRECTIONS:
- Pre-heat oven to 375F
- Heat a cast iron or stainless-steel sauté pan over high heat, reduce heat to medium and add grape-seed oil.
- Sauté onions and red pepper until onions are translucent.
- Add mushroom stems, garlic and thyme to the pan and continue cooking till fragrant, approximately 3 - 5 minutes.
- Add sun-dried tomatoes, walnuts and lentils heating three minutes before stirring in spinach.
- Cook until just wilted, remove from heat, season to taste and fill the mushrooms.
- Brush the outside of each Portobello cap with a little olive oil, place on a baking pan, gill side up and sprinkle with a little sea salt. Now spoon the lentil and veggie mixture evenly into each cap pressing gently to compact slightly.
- Top with chosen cheese option and bake in a 375°F oven for 20-25 minutes.
- Serve over leafy greens, with roasted veggies, ancient grains pilaf or veg sauté.
- Drizzle generously with the vinaigrette and garnish w/ fresh thyme
LEMON GARLIC, THYME N’ WALNUT VINAIGRETTE
INGREDIENTS:
¼ cup quality cold-pressed gourmet organic olive oil (I use equal parts garlic olive oil and walnut oil)
2 tbsp fresh lemon juice and 1 tbsp white wine vinegar, to taste
1 clove garlic, minced
1 tbsp fresh or 1 tsp dried thyme
Pinch sea salt and a generous grind peppercorns
DIRECTIONS:
- Measure ingredients into a jar with a tight-fitting lid. Shake well to emulsify, taste and adjust seasonings if needed.
- Serve over the Portobello Mushrooms as suggested above. This vinaigrette is the finishing touch that makes this meal a wow.
- I love adding 1 tbsp finely chopped walnuts to the dressing or if you have it,
- a tbsp walnut butter and a splash of water to thin it out a little.
Mushrooms have immune-building and anti-cancer properties and are a good source of vitamins and minerals such as selenium, riboflavin (vitamin B2), pantothenic acid (vitamin B5), copper, niacin (vitamin B3), potassium and phosphorus. In addition L-ergothioneine, a powerful antioxidant, has been discovered in mushrooms.
Lentils are a very good source of cholesterol-lowering fiber. Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. Lentils also provide good to excellent amounts of six important minerals including folate, magnesium and iron, two B-vitamins and protein, with virtually no fat. Source. www.whfoods.com