2 Tbsp. OLIVE OIL
1 ONION, finely chopped
1 c. CASHEWS
SEA SALT and freshly ground PEPPER
4 cloves GARLIC, minced
1 c. cooked BROWN RICE
1 15-ounce can LENTILS, drained and rinsed (or the equivalent of cooked lentils)
1/4 c. BREADCRUMBS
1/2 c. VEGETABLE BROTH
1 tsp. DRIED BASIL
1 Tbsp. FRESH THYME LEAVES
6 PORTOBELLO MUSHROOMS, stems and gills removed
1 TOMATO, sliced into thin rounds
Preheat oven to 350°
In a large skillet, heat the oil over medium-high heat.
Add the onion and cashews and season with salt and pepper, to taste.
Saute unti the onions are soft and lightly browned.
Add the garlic and let cook for a few more minutes until fragrant.
In a large bowl, combine the 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 a lightly oiled sheet pan.
For each mushroom, stuff with about 1/2 cup of the lentil stuffing and then press 1 tomato slice on top.
Bake for approximately 30 minutes, or until the stuffing is browned and mushrooms are cooked through.
Garnish with extra fresh thyme leaves and serve.