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,
1 tsp Maison Orphee grapeseed or sesame oil (withstands higher heat than olive oil)
1 large shallot or small onion, diced
½ sweet red pepper, diced
1 clove garlic, minced
8 oz baby spinach leaves, roughly chopped or torn
1 tsp dried thyme, rubbed to reawaken the essential oils and flavor
1/4 cup sun dried tomatoes, re-hydrated and chopped
¼ cup fresh walnut pieces, lightly toasted if desired to enhance the flavor
3/4 cup cooked lentils (Du Puy is my favorite and chock full of vitamins and minerals)
2 tbsp nutritional yeast or Teri’s Parmesan cashew crumble (vegan) or…
If desired ¼ cup organic goat feta or 2 tbsp pecorino cheese
Maison Orphee 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
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
- Vegan w/ goat cheese option, gluten, soy, corn, free
- Makes Two
- Oven: 375F
INGREDIENTS:
2 medium-large Portobello mushrooms wipe clean w/ a damp towel,
1 tsp Maison Orphee grapeseed or sesame oil (withstands higher heat than olive oil)
1 large shallot or small onion, diced
½ sweet red pepper, diced
1 clove garlic, minced
8 oz baby spinach leaves, roughly chopped or torn
1 tsp dried thyme, rubbed to reawaken the essential oils and flavor
1/4 cup sun dried tomatoes, re-hydrated and chopped
¼ cup fresh walnut pieces, lightly toasted if desired to enhance the flavor
3/4 cup cooked lentils (Du Puy is my favorite and chock full of vitamins and minerals)
2 tbsp nutritional yeast or Teri’s Parmesan cashew crumble (vegan) or…
If desired ¼ cup organic goat feta or 2 tbsp pecorino cheese
Maison Orphee fine grey Sea salt and freshly ground pepper, to taste
GARNISH: additional fresh thyme or parsley and walnuts
DIRECTIONS
- Heat a cast iron or stainless steel sauté pan over high heat, add grape seed oil. Reduce heat to medium and sauté onions and red pepper until onions are translucent. Pre-heat oven to 375F
- Chop and add mushroom stems, garlic and thyme to the pan and continue cooking till fragrant, approximately 3 - 5 minutes. Stir in spinach and cook until just wilted.
- Add sun-dried tomatoes, walnuts and lentils. Stir well to combine, remove from heat and season to taste.
- Place Portobello caps on baking tray, gill side up and equally spoon the lentil veggie mixture into each, pressing gently to compact slightly.
- Top with chosen cheese option and bake in a 375°F oven for 20-25 minutes.
LEMON GARLIC, THYME N’ WALNUT VINAIGRETTE
- Combine ¼ cup quality gourmet organic olive oil (I use equal parts garlic olive oil and walnut or hazelnut oil) 2 tbsp fresh lemon juice or white wine vinegar with a clove minced garlic, 1 tbsp fresh or 1 tsp dried thyme, ¼ tsp sea salt and a generous grind peppercorns in a jar with a tight fitting lid.
- Shake well to emulsify, test and adjust seasonings if needed. Serve over the Portobello Mushrooms. It’s the finishing touch that makes this creation a wow.
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