Vegan Stuffed Portobello Mushrooms With Lentils

By Tara Parker-Pope

Updated October 31, 2024

Media 1 of 1
Total Time
45 minutes
Rating
4(241)
Comments
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In this satisfying centerpiece dish from Chloe Coscarelli, the vegan chef and cookbook author, portobello mushroom caps are filled with savory lentil cashew stuffing, topped with a slice of tomato and fresh thyme leaves then baked until golden brown and bubbly. It is hearty fare that will surprise and delight everyone at your table.

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Ingredients

Yield:6 servings

  • 1 large yellow onion, small dice

  • 1 cup cashews

  • 2 tablespoons olive oil, plus extra for brushing

  • 4 cloves garlic, minced

  • 1 cup cooked brown rice (or grain of choice)

  • 1 can lentils, drained and rinsed

  • ¼ cup breadcrumbs

  • ½ cup vegetable broth

  • 1 teaspoon dried basil

  • 1 tablespoon fresh thyme leaves plus extra for garnish

  • 6 portobello mushrooms, stems and gills removed

  • 1 tomato, sliced in thin rounds

  • Sea salt

  • Freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

38 grams carbs; 330 calories; 9 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 16 grams fat; 8 grams fiber; 633 milligrams sodium; 14 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 350 degrees Fahrenheit.

  2. Step 2

    In large skillet, sauté the onions and cashews with 2 tablespoons olive oil over medium high heat. Season with salt and pepper to taste, and sauté until onions are soft and lightly browned. Add garlic and let cook a few more minutes.

  3. Step 3

    In a large bowl combine onion mixture, brown rice, lentils, breadcrumbs, vegetable broth, basil and thyme. Mix together and season to taste with salt and pepper. (The stuffing can be made up to three days in advance and stored covered in the refrigerator.)

  4. Step 4

    Brush both sides of mushroom caps lightly with olive oil and place top-side down on an oiled sheet pan. Stuff mushrooms with about ½ cup lentil cashew stuffing, then press one tomato slice on top of the stuffing. (The mushrooms can be stuffed and assembled on a baking tray the day before you plan to bake and serve them.)

  5. Step 5

    Bake for approximately 30 minutes, or until the stuffing is browned and the mushroom begins releasing juices. Garnish with extra fresh thyme leaves.

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Ratings

4 out of 5
241 user ratings
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Comments

Sara

I enjoyed this dish, but I think I would have preferred if it were crispy on the outside. After baking for thirty minutes, the mushrooms released a lot of juices so they were sitting in a considerable pool of liquid. I had to transfer the remaining mushrooms to a different dish. If I make this again, I think I would broil the mushrooms for a few minutes after baking with the addition of some buttered bread crumbs.

Steel this can

Enjoyed, but could use some added brightness. Perhaps a hint of lemon?

lisa

Have made this a few times and it’s been a hit for vegetarians and meat eaters. Substitutions: I’ve used other herbs (oregano) when I didn’t have thyme handy. Also used fresh basil instead of dried. Store was out of raw cashews so used a combo of raw almonds and walnuts. Chopped these a bit before sauté step. Prepared lentils myself from 1/2 c. Of dried lentils and 1 1/2 c. of water. Used 12 oz.

Paula

Very tasty. Added 2 cups of spinach to pan after onions and garlic and added to mix. One mushroom cup each for dinner I added a disc of roasted butternut squash to sit beside it and scattered all with Parmesan cheese. Yum!

LeeW

Made this tonight as a meatless main for my vegan son at our Christmas dinner (where the centerpiece was NYT Cooking’s Garlicky Beef Tenderloin). I chopped up the cashews but wish I had just halved them. I took the advice on some of the comments and added some lemon zest and that was nice, as well as breadcrumbs on top, run under the broiler at the end to crisp them up - another good tip. I may have added a little too much salt & pepper… I just followed the directions but didn’t taste at each step. Other than that it was pretty good but will probably not be repeated, even though my son and I are both mushroom lovers.

Dr. K

Came out very well and looked great served on a bed of greens with honey-lemon vinagrette. I found the stuffing to need some spicing up, so I added cumin and Kashmiri red pepper (hot). (Maybe about a tsp of each. But not more.) The cashews I used were not salted so I also needed more salt than I expected. Didn't skimp on the black pepper either. Adding basil as a garnish, as recommended below, was a good touch.

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