Nutrition

Stuffed Portobello Mushrooms

All plant-based, all vegan, all awesome!!

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Stuffed Portobellos:

First you will have to make the two fillings separately.

1. Hazelnut Stuffing

200 gm roasted almonds  (or nut of your choice)

1 medium onion, roughly chopped

1 to 2 cloves garlic, roughly chopped

2 tbsp flat leaf parsely, roughly chopped

1 to 2 tsp fresh rosemary

2 to 3 sage leaves, or half a teas dried sage

2 tbsp bread crumbs (optional)

sea salt to taste

Toss all ingredients into a food processer and pulse until crumbly (not completely mashed)

2. Mushroom and Curried Lentil Stuffing

16 white button mushrooms, finely chopped

1 medium sized white onion, finely chopped

2 cloves garlic, finely chopped

3/4 cup lentils (I use canned, rinsed well)

1 1/2 tbsp tomato paste

1 teas paprika

1 teas curry powder

sea salt to taste

2 tbsp sun dried tomatoes

1/8 cup water

In a large pan, sauté the onions and garlic in vegetable broth or water.  Add the tomato paste and all the spices.  Mix well and stir in the mushrooms.  Simmer until mushrooms yield their juices.  Add remaining ingredients and allow to cook for 10 minutes.  Add salt to taste.

Stuffing the portobellos: remove stems and place mushrooms underside up on a large baking sheet. Spoon the mushroom stuffing generously into the mushroom caps and top with the nut mixture.  divide the fillings evenly among the portobellos.  Pour about a 1/4 cup of veggie broth into the baking pan and place in the oven at 375 degrees.  Bake until the nut stuffing top is golden brown, about 25 minutes.

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