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Fay Stout | all galleries >> Galleries >> My Recipe Box > Stuffed Portobello Mushrooms
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Stuffed Portobello Mushrooms

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.

Canon EOS 5D Mark II
1/20s f/9.0 at 105.0mm iso400 full exif

other sizes: small medium large auto
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Stephanie12-Aug-2013 11:34
Yum!!! Great idea for a meal here since Portabella's are grown in my town! :)
Martin Lamoon12-Aug-2013 10:57
Please I want some!
Excellent picture. V
borisalex11-Aug-2013 07:17
Magnificient vegeterian dish, beautiful combination and presentation with fine ingredients so good bokeh and decoration!! V.
Isabel Cutler10-Aug-2013 21:52
That looks FABULOUS, and sounds delicious. Thanks for sharing!
larose forest photos10-Aug-2013 21:11
Wow, this looks and sounds delicious. Terrific photo, and I am saving your recipe for sure. Thank you! VV
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