Stuffed Portobello Mushrooms

Have you ever wanted to make a dish that appears so fancy, yet is actually quite simple? I occasionally like to try out a complicated dish just so I can improve my skills in the kitchen, but this is not that dish. This dish is easy. So incredibly easy. 

I had found this recipe last November while looking for Thanksgiving meal sides to make. I had printed the recipe out, stuck it in our horribly disorganized recipe binder, and nearly threw it out a week ago while telling Brit that I didn't think we would ever make it. I'm so glad she convinced me on the spot that not only would we make it at some point, but that we would be making it the following week.

Harvest-stuffed Portobello Mushrooms

(originally posted on The New York Times' 2010 Vegetarian Thanksgiving website)

serves 6 (we made 4)

1 onion, diced small

1 cup cashews

2 tbsp olive oil (plus more for brushing)

6 cloves garlic, minced

1 cup cooked brown rice

1 can lentils, drained and rinsed (this was actually an ordeal for me... let's not talk about it)

1/4 cup breadcrumbs

1/2 cup vegetable broth

1 tsp dried basil

1 tbsp thyme

6 portabello mushrooms, stems and gills removed (we used 4)

1 tomato, sliced thin (i'd now recommend 2 after making this dish)

salt

black pepper

Preheat the oven to 350 F. In a skillet, saute the onion and cashews in the olive oil over medium heat. Season with salt and pepper to taste. Once the onions are soft and brown add in the garlic and cook a few more minutes.

Combine the onion mixture with the rice, breadcrumbs, broth, basil, and thyme. Mix well and season again with salt and pepper to taste.

Brush both sides of the mushroom with a little olive oil and place top side down on a non-stick sprayed baking sheet. Use at least 1/2 cup of the stuffing to fill the mushroom cap. Layer a tomato slice on top and bake for 30 minutes until the mushroom is browned and releasing some juices.

YUM!

After making this dish, Brit suggests (and I highly agree) that at least two slices of tomato should be placed on top of the mushroom and stuffing mix. Also, place a slice of cheese on top of the tomato/stuffing/portabello goodness. DOUBLE YUM!