As the first vegan chef to win Cupcake Wars
and author of cookbook Chloe's Kitchen
, slated for release in March 2012, Chloe Coscarelli
creates scrumptious recipes with vegan-friendly ingredients. Her portobello mushroom entrée is the perfect example; the juicy mushrooms supply as much potassium as a banana and form the basis of a savory fall meal. "This is the perfect dish for any table that needs a veggie option," Coscarelli says. "I love it because it's easy to make and transports well if you're bringing it to a party. Plus, it's hearty, flavorful, and packed with protein!"
2 tbsp. olive oil, plus extra for brushing
1 onion, finely chopped
1 c. cashews
4 cloves garlic, minced
1 c. cooked brown rice (or grain of choice)
1 can lentils, rinsed and drained
1/4 c. breadcrumbs
1/2 c. vegetable broth
1 tsp. dried basil
1 tbsp. fresh thyme leaves, plus extra for garnish
6 portobello mushrooms, stems and gills removed
1 tomato, sliced into thin rounds
Freshly ground black pepper
Preheat oven to 350 degrees. In large skillet, heat 2 tbsp. oil over medium-high heat and add onions and cashews. Season with salt and pepper. Sauté until onions are soft and lightly browned. Add garlic and let cook a few more minutes until fragrant. 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. Brush both sides of mushrooms caps lightly with olive oil and place top-side-down on a lightly oiled sheet pan. Stuff mushrooms with about 1/2 c. of the lentil stuffing, then press one tomato slice on top of the stuffing. Bake for approximately 30 minutes, or until the stuffing is browned and mushrooms are cooked through. Garnish with extra fresh thyme leaves.
Make ahead tip: The lentil stuffing can be made up to 3 days in advance and stored covered in the refrigerator. The mushrooms can be stuffed and assembled on a baking sheet the day before. Bake and finish the stuffed mushrooms right before serving.
Makes 6 servings