RECIPE OF THE WEEK - Lentil and Walnut Stuffed Portobello Mushrooms

  • 2 large Portobello mushrooms, wipe clean w/ a damp towel and de-stem (dice stems)
  • 1 tsp olive oil
  • 1 shallot or small onion, diced
  • ½ sweet red pepper, diced
  • 1 clove garlic, minced
  • ¼ cup fresh walnut pieces, lightly toasted if desired to enhance the flavor
  • ½–¾ cup cooked lentils (Du Puy is my favorite and chock full of vitamins and minerals)
  • ¼ cup sun dried tomatoes, chopped
  • ¼ cup goat feta, crumbled
  • Sea salt and freshly ground pepper, to taste
  1. Directions - Heat a cast iron or stainless steel sauté pan over high heat, pour grapeseed oil in. Reduce heat to medium and sauté onions  and  red pepper until onions are translucent.
  2. Add mushroom stems, garlic and thyme to sauté pan and continue cooking till fragrant, approximately 3–5 minutes. Stir in spinach and cook until wilted.
  3. Add sun dried tomatoes, walnuts and lentils. Stir well to combine, remove from heat and season to taste.
  4. Place Portobello caps on baking tray, gill side up and equally spoon the lentil veggie mixture into each, pressing gently to compact slightly.
  5. Top with crumbled goat feta and bake in a 375°F oven for 20–25 minutes. Serve on a bed of Quinoa and fresh leafy greens. Garnish w/ fresh thyme or parsley leaves.
  6. I love to drizzle olive oil vinaigrette over this. Combine 2 parts olive oil and 1 part fresh lemon juice or with minced garlic, a little fresh or dried thyme, sea salt and pepper in a jar with a tight fitting lid. Give it a good shake, taste test and adjust if needed then drizzle a little over the Portobello. Now enjoy!