Fully Loaded Portobello Mushroom

Do you know how people load up baked potatoes and stuff them with crazy goodness? This is the mushroom version, filled with green lentils, quinoa, peas, tomatoes, and if you would like, topped with cheese (as pictured). But, you could easily make this vegan in a pinch.

The meatiness of the mushrooms and texture profile of the different ingredients delivers variety and flavour , allowing you to feel completely satisfied and not missing out on anything-period.

Ingredients:

-Four large portobello mushroom caps (meant for stuffing); cleaned, stems and gills removed

-1/2 C peas, steamed

-8 cherry tomatoes, quartered

-1/2 C quinoa, prepared as per package

-1 cup cooked green lentils as per package (in veg broth is ideal)

-1/2 Cup of minced celery, carrot (total combined)

-1 clove garlic, minched

-1/4 onion, minced

-1 tsp of herbs de provence

-Fresh herbs for garnish

-Olive or avocado oil for cooking

Method:

Preheat oven to 400 degrees.

Heat a tsp of olive oil in saute pan. While lentils and quinoa are cooking, saute your onion for 2 mins, add minced vegetables, cook for another 2 mins, then add garlic, cooking for a minute. Stir in cooked quinoa-remove from heat and set aside.

Salt and pepper your lentils to taste.

Roast mushroom caps brushed with olive oil in a 400 degree oven for ten minutes with the hollow side down. Turn over and prep for stuffing.

Assemble your mushroom caps. Add a thin layer of quinoa, a layer of lentils, then top with peas and quartered tomatoes. Sprinkle with fresh grated parm if desired and herbs de province. Drizzle with a splash of olive oil. Place under broiler on low until tomatoes soften and cheese is golden (if used). This will vary on your oven, so keep an eye on it as it cooks. Usually about 5-6 minutes.

Garnish with fresh herbs, if desired.

Optional: Serve with a drizzle of italian-flavoured balsamic vinegar.

Got an extra five minutes? Add sweet onion shoestrings to bring some additional texture to the dish.Dredge thinly sliced vidalla onions in egg or egg substitute, dip in italian-seasoned flour, fry in hot oil for 2-3 minutes and drain well on a paper towel.

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