Happy Mushroom Monday!
This is such a fun mushroom recipe because it includes a few surprising Holiday ingredients that compliment each other perfectly! Cranberries, walnuts, mushrooms...these are a few of my favorite things. ;) When you combine them together, it's a beautiful medley of flavor!
I had a great response to my Pesto Stuffed Mushroom recipe a little while back so I wanted to create one with a Holiday twist. For this week's mushroom recipe, I combined the heartiness of lentils and walnuts to create a satisfying yet healthy stuffing with the sweetness of dried cranberries. The use of portobellos adds a 'meatiness' to this dish. I love this recipe as a meal or an appetizer!
When cooked, portobello mushrooms have a steak like flavor and texture without the cholesterol, fat, and high calories beef contains. It's the perfect addition to this healthy and satisfying dinner! Mushrooms are full of essential nutrients to boost your energy and are great sources of potassium, riboflavin, niacin and selenium. Portobello mushrooms in particular is a great source of potassium which is great for the heart.
These stuffed portobellos are great as an appetizer (you can even substitute the smaller baby bellas for the bigger portobello mushrooms I use in this recipe) or as a full meal alongside mashed potatoes and gravy or the traditional Holiday sides. Satisfy everyone by serving these at your next Holiday party!
Let's get started!
Holiday Stuffed Portobello Mushroom Recipe
- 6 portobello mushrooms (cleaned and stems removed)
- 2 Tablespoons olive oil (divided)
- 1 onion (chopped)
- 1 cup walnuts
- 1 cup red lentils (dry)
- 2 cloves garlic (crushed)
- 1 cup brown rice (cooked)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 ½ teaspoon sea salt
- ⅓ cup dried cranberries
- Preheat oven to 350 °F.
- Heat a large skillet over medium heat. Add 1 Tablespoon oil and chopped onions.
- Cook for 5-8 minutes or until onions soften.
- To softened onions, add walnuts. Cook for an additional 3 minutes. Set aside.
- While onions and walnuts are cooking, in a small saucepan combine dry lentils with 2 cups water. Bring to a boil over medium high heat. Reduce to a simmer for 10-15 minutes or until the all the liquid is absorbed.
- In a food processor, combine onion and walnut mixture with cooked lentils, crushed garlic, cooked rice, garlic powder, onion powder, black pepper, and salt. Pulse until just combined, do not over pulse there should still be texture in the mix!
- Stir in cranberries.
- Using the other Tablespoon of oil, brush the outside of each mushrooms.
- Fill mushrooms with stuffing mixture.
- Bake on a flat baking sheet for 30 minutes or until top is golden. Serve warm.
I hope you enjoy the combination in this recipe as much as my family and I did! I love to know what you think! Just comment below and tell me how your family enjoyed this recipe <3
With Health and Happiness,