GO

Lentil, Amaranth, and Walnut Portobellos

By Chef Linda

Packed with nutrition and taste, these Lentil, Amaranth, and Walnut Portobellos make a hearty main dish. All the main ingredients here are considered to be "superfoods" because of their high-density nutrient content. For those folks moving away from meat, chicken or even fish as the main protein on their plate, this dish packs a plant-based-protein-punch, and because it's cholesterol, cruelty and drug-free, you get all the healthy benefits without any of the downsides of eating animal protein. Feel free to substitute your favorite spices and herbs and use smaller mushrooms to make appetizer-sized portions if you choose. This is a great dish to make if you have leftover some leftover cooked grains you want to use up. Here, these mushrooms are served with an unusual, but tasty sauce that you can make all year long, Broccoli, Spinach and Hemp Seed Pesto.

Lentil, Amaranth, and Walnut Portobellos

YIELDS
4 main course servings

INGREDIENTS

 4 large portobello mushroom caps, stem and gills removed

 1 tablespoons olive oil

 1 small onion, finely chopped, about 1/2 cup

 1 teaspoon salt

 1 teaspoon ground turmeric

 1 cup cooked French lentils

 1 medium sweet potato, peeled and shredded, about a 1/2 cup

 2 large cloves garlic, minced

 ½ cup cooked quinoa

 ½ cup cooked amaranth

 ¼ cup chopped walnuts (or substitute pumpkin, hemp, or sunflower seeds)

 Splash of gluten-free tamari or soy sauce

 Broccoli, Spinach & Hemp Seed Pesto

DIRECTIONS

1

Preheat oven to 375ºF. Lightly oil a baking dish. Place cap(s) bottom-up in the baking dish and sprinkle with a little salt. Place the baking dish in the oven and bake for about 10 minutes, or until you see moisture from the mushrooms in the cap and the mushroom is slightly softened. Remove from oven.

While the mushrooms are in the oven, heat olive oil in a medium pan over medium heat. Add onions and salt, then cook until onions are softened and translucent, about 5 minutes. Add turmeric, cooked lentils, shredded sweet potatoes and garlic and cook, stirring occasionally, for another 5-8 minutes or until the shredded sweet potato has softened. Add cooked amaranth and cooked quinoa and stir to combine, breaking up any clumps of amaranth. Add walnuts and a splash of tamari. Remove from heat.

Using a large spoon or portion/ice cream scoop, place a healthy serving of the lentil filling on each mushroom cap. Return to oven and bake for another 15 to 20 minutes, or until the filling is slightly browned and crispy on top. Remove from oven. Place a nice dollop of pesto on each plate and put a mushroom on top. Drizzle a little pesto on top for color. Serve.

ShareTweetSaveBigOvenEmail

CategoryGluten Free, Main Courses, Nut Free Option, Peanut Free

Leave a comment

Cancel reply

Your email address will not be published. Required fields are marked *

Comment *

Name *

Email *

Website