If you are tired of the same old, same old frozen Tofurkey for the holidays, have I got the main entree recipe for you! The lentil filling is loaded with rosemary, sage, bread crumbs, carrots, leeks and celery. The portobello is drizzled with balsamic vinegar, and keeps the filling moist. Between the lentil filling and the baked portobello mushrooms, it’s very easy to make, completely harmonious, and gently whispers, “Holiday celebration.” Top it with gravy, slice into the mushroom, and woah! Savory, comforting, and delicious!
Portobello Mushrooms Stuffed with Rosemary-Sage Lentils
1 cup cooked green lentils, drained
1 large leek (white part only), halved and sliced thin
2 garlic cloves, finely chopped
1 large carrot, chopped
1 celery stalk, chopped
2 Tbsp olive oil
½ tsp dried rosemary
½ tsp dried rubbed sage
¼ cup flat leaf parsley, finely chopped
1 ½ Tbsp reduced sodium soy sauce
1 cup breadcrumbs
1 tsp balsamic vinegar (plus more for drizzling the mushrooms)
1 tsp onion granules
6 medium portobello mushrooms, stems removed but chopped up and reserved for use in the recipe
Salt, to taste
Black pepper, to taste
1. In a large skillet, add leeks, garlic, carrot, celery and olive oil. Over medium heat, sauté for 3 minutes or until leeks are transparent. Add the chopped up stems from the portobello mushrooms, rosemary, sage, and parsley, and sauté another minute or 2. Add the lentils, soy sauce, breadcrumbs, balsamic vinegar, and onion granules. Stir together, and taste. Adjust seasonings, if needed. Set aside.
2. Preheat the oven to 400 F. Grease an 8 X 11 pan (note: you may need to use a larger pan depending on the size of your mushrooms!). Line the pan with the mushrooms, gill side up. Drizzle balsamic vinegar into each cap (~½-1 tsp for each mushroom).
3. Stuff the mushrooms with the rosemary-sage lentil filling. Spray or lightly brush the top of the mushrooms with canola oil. Cover the pan with aluminum foil, and bake for 30 minutes. Remove from the oven, and serve as a main entree or side.