STUFFED PORTOBELLOS WITH ROSEMARY GRAVY
SERVES 4 TO 6 PORTIONS
2 tbsp. olive oil
1 onion, finely chopped
1 cup cashews
4 garlic cloves, minced
1 cup cooked brown rice
1 (15oz) can lentils, rinsed and drained (or 2 cups cooked)
1/4 cup breadcrumbs
1/2 cup vegetable broth
1 tsp. dried basil
1 tbsp. fresh thyme leaves, plus extra for garnish
1 tsp. sea salt
1 tsp. freshly ground black pepper
6 portobello mushrooms, stems and gills removed
1 tomato, sliced thinly
FOR THE ROSEMARY GRAVY
2 tbsp. canola oil
1 large onion, roughly chopped
1/4 cup nutritional yeast flakes
1/2 cup all-purpose flour
2 cups water
3 tbsp. soy sauce
1 garlic clove, minced
1 tbsp. chopped fresh rosemary
Sea salt and freshly ground black pepper
NUTRITIONAL VALUES
Calories: 831kcal
Fat: 27.1g (4.3g S.Fat)
Carbs: 114.4g
Protein: 37.4g
Sugar: 6.3g
Sodium: 1243mg
METHOD
Preheat the oven to 180°C/350°F. Lightly grease a medium baking sheet.
Heat 2 tablespoons of the oil in a large skillet over medium-high heat, then add the onion and cashews. Sauté the onion until it is soft and lightly browned. Cook for a few minutes more, until the garlic is fragrant.
Combine the onion mixture, brown rice, lentils, breadcrumbs, broth, basil, thyme, salt, and pepper in a large mixing bowl.
Brush the mushroom caps with oil and season with salt and pepper on both sides. Place them on a baking sheet, top side up. Stuff mushrooms with about 1/2 cup of the lentil stuffing and top with 1 tomato slice.
Bake for 30 minutes, or until the stuffing is browned and the mushrooms are tender. Serve with gravy and garnished with extra thyme.
To make the rosemary gravy, heat the oil in a medium saucepan over medium-high heat and sauté the onion until soft. Whisk in the nutritional yeast and flour for about 2 minutes. The mixture will be completely dry.
Pour in the water, soy sauce, garlic, and rosemary. Cook, whisking constantly, until the mixture is very thick. Puree the gravy in a blender until smooth. Season with salt and pepper to taste.
Heat 2 tablespoons of the oil in a large skillet over medium-high heat, then add the onion and cashews. Sauté the onion until it is soft and lightly browned. Cook for a few minutes more, until the garlic is fragrant.
Combine the onion mixture, brown rice, lentils, breadcrumbs, broth, basil, thyme, salt, and pepper in a large mixing bowl.
Brush the mushroom caps with oil and season with salt and pepper on both sides. Place them on a baking sheet, top side up. Stuff mushrooms with about 1/2 cup of the lentil stuffing and top with 1 tomato slice.
Bake for 30 minutes, or until the stuffing is browned and the mushrooms are tender. Serve with gravy and garnished with extra thyme.
To make the rosemary gravy, heat the oil in a medium saucepan over medium-high heat and sauté the onion until soft. Whisk in the nutritional yeast and flour for about 2 minutes. The mixture will be completely dry.
Pour in the water, soy sauce, garlic, and rosemary. Cook, whisking constantly, until the mixture is very thick. Puree the gravy in a blender until smooth. Season with salt and pepper to taste.
