Cashews, Lentils and Brown Rice Stuffed Portobello

Name: Cashews, Lentils and Brown Rice Stuffed Portobello Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large yellow onion small diced; 1 cup cashew nuts; 1 1/2 tablespoons olive oil plus more for brushing; 6 cloves garlic minced, or to taste; 1 cup brown rice cooked; 1 x lentils, green 1 can, drained and rinsed; 4 tablespoons bread crumbs, whole wheat; 1/2 cup stock vegetable; 1 teaspoon basil dried, or 1 tablespoon fresh; 1 tablespoon thyme fresh plus more for garnish; 6 each mushrooms, portabello stems and gills removed; 1 each tomatoes sliced in thin rounds; 1 x sea salt to taste; 1 x black pepper freshly ground

Servings: persons

1 large yellow onion small diced
1 cup cashew nuts
1 1/2 tablespoons olive oil plus more for brushing
6 cloves garlic minced, or to taste
1 cup brown rice cooked
1 x lentils, green 1 can, drained and rinsed
4 tablespoons bread crumbs, whole wheat
1/2 cup stock vegetable
1 teaspoon basil dried, or 1 tablespoon fresh
1 tablespoon thyme fresh plus more for garnish
6 each mushrooms, portabello stems and gills removed
1 each tomatoes sliced in thin rounds
1 x sea salt to taste
1 x black pepper freshly ground

1
Preheat oven to 350F (180C).
2
In a large skillet, saute the onions and cashews with 1 1/2 tablespoons olive oil over medium high heat.
3
Season with salt and pepper to taste, and saute until onions are soft and lightly browned.
4
Stir in garlic and let cook a few more minutes.
5
In a large bowl, mix together onion mixture, brown rice, lentils, breadcrumbs, vegetable broth, basil and thyme.
6
Stir well together and season to taste with salt and pepper.
7
(The stuffing can be made up to three days in advance and stored covered in the refrigerator.)
8
Brush both sides of mushroom caps lightly with olive oil and place top-side down on an oiled sheet pan.
9
Stuff mushrooms with about 1/2 cup lentil cashew stuffing, then press one tomato slice on top of the stuffing.
10
(The mushrooms can be stuffed and assembled on a baking tray the day before you plan to bake and serve them.)
11
Bake for 25 to 30 minutes, or until the stuffing is browned and the mushroom begins releasing juices.
12
Garnish with fresh thyme leaves.
13
Serve warm.

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large yellow onion small diced, 1 cup cashew nuts, 1 1/2 tablespoons olive oil plus more for brushing, 6 cloves garlic minced, or to taste, and more.

Yes, Cashews, Lentils and Brown Rice Stuffed Portobello Mushrooms falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cashews, Lentils and Brown Rice Stuffed Portobello Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions