RECIPE OF THE WEEK - Lentil and Walnut Stuffed Portobello Mushrooms
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2 large Portobello mushrooms, wipe clean w/ a damp towel and de-stem (dice stems)
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1 tsp olive oil
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1 shallot or small onion, diced
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½ sweet red pepper, diced
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1 clove garlic, minced
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¼ cup fresh walnut pieces, lightly toasted if desired to enhance the flavor
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½–¾ cup cooked lentils (Du Puy is my favorite and chock full of vitamins and minerals)
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¼ cup sun dried tomatoes, chopped
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¼ cup goat feta, crumbled
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Sea salt and freshly ground pepper, to taste
- 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.
- 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.
- Add sun dried tomatoes, walnuts and lentils. Stir well to combine, remove from heat and season to taste.
- Place Portobello caps on baking tray, gill side up and equally spoon the lentil veggie mixture into each, pressing gently to compact slightly.
- 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.
- 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!