Thyme For Stuffed Portobellos With Rosemary Gravy

I’ve made this dish on a few occasions this year and every time I do I can’t help but think about how perfect this would be to serve at Thanksgiving dinner. There’s just something about the flavors that remind me of the fall and it’s just so darn satisfying. In my opinion, it’s a delicious entree that deserves to be celebrated and showcased on every Thanksgiving table this year! Thank you Chef Chloe for this masterpiece.

Serves 6

PORTOBELLO INGREDIENTS: 

2 tablespoons olive oil

1 onion, finely chopped

1 cup cashews

4 garlic cloves, minced

1 cup cooked brown rice

1 (15-ounce) can lentils, rinsed & drained (or 2 cups cooked)

1/4 cup bread crumbs

1/2 cup veggie broth

1 teaspoon dried basil

1 tablespoon fresh thyme leaves (plus extra for garnish)

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

6 portobello mushrooms, stems and gills removed

1 tomato, sliced thinly

ROSEMARY GRAVY INGREDIENTS:

2 tablespoons canola oil

1 large onion, roughly chopped

1/4 cup nutritional yeast flakes

1/2 cup all-purpose flour

2 cups water

3 tablespoon soy sauce

1 garlic clove, minced

1 tablespoon chopped fresh rosemary

sea salt and freshly ground black pepper

INSTRUCTIONS: 

1.) Preheat oven to 350 F. Lightly grease a medium baking sheet.

2.) In large skillet, heat 2 tablespoons of the oil over medium-high heat and add onion and cashews. Sauté until onion is soft and lightly browned. Add garlic and let cook a few more minutes until fragrant.

3.) In a large bowl, combine onion mixture, brown rice, lentils, bread crumbs, broth, basil, thyme, salt and pepper.

4.) Brush both sides of the mushroom caps with oil and season with salt and pepper. Place them top side down on baking sheet. Stuff mushrooms with about 1/2 cup of the lentil stuffing and press 1 tomato slice on top of the stuffing.

5.) Bake for about 30 minutes, or until the stuffing is browned and mushrooms are cooked through. Garnish with extra thyme and serve with gravy.

GRAVY INSTRUCTIONS: In a medium saucepan, heat oil over medium-high heat and sauté onion until soft. Add nutritional yeast and flour and whisk for about 2 minutes. The mixture will be dry. Add water, soy sauce, garlic and rosemary. Continue to cook, whisking continuously, until mixture is very thick. Transfer gravy to a blender and puree until smooth. Season to taste.

 

 

 

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