The recipe came via the FoodWine list, as most of my favourites do. This one originated from a Seattle vegetarian restaurant- Cafe Flora.
Stuffed Mushrooms with Mushrooms, Lentils and Walnuts
The recipe makes about 3 1/2 cups of stuffing, enough to stuff 6 or 7 portobellos. It would also be great as a stuffing for eggplant, zucchini or bell peppers.
1 pound crimini mushrooms
2 tablespoons olive oil
1/2 cup French green lentils
1 1/2 cups cold water
1 bay leaf
1 cup broken walnuts - toasted
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
1 teaspoon pimenton (smoked Spanish paprika)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup feta cheese, crumbled
Roast the mushrooms - preheat the oven to oven 350 degrees. Toss the mushrooms with the oil to coat. Put them on a rimmed baking sheet in a single layer and roast for 20 minutes. Set aside.
Cook the lentils - rinse the lentils and put them in a medium saucepan with the water and bay leaf. Bring to a boil and then lower the heat. Simmer, covered, until tender, 20 to 25 minutes. Drain the lentils, remove the bay leaf and set aside.
Process the mushrooms, lentils and walnuts. When the mushrooms are cook enough to handle, put them in a food processor. Pulse 3 or 4 times and scrape down the bowl. Add the toasted walnuts and pulse several more times, until the mushrooms and walnuts are evenly chopped and the texture of cooked ground beef. Put the mushroom-walnut mixture in a medium bowl, mix in the lentils, feta cheese and seasonings. Taste and correct seasoning.
Clean the portobellos, remove the gills and stuff with the above mixture.
Oven should be at 350 degrees. Roast until tender and stuffing is hot, about 20 minutes.
Stuffed Mushrooms with Mushrooms, Lentils and Walnuts
The recipe makes about 3 1/2 cups of stuffing, enough to stuff 6 or 7 portobellos. It would also be great as a stuffing for eggplant, zucchini or bell peppers.
1 pound crimini mushrooms
2 tablespoons olive oil
1/2 cup French green lentils
1 1/2 cups cold water
1 bay leaf
1 cup broken walnuts - toasted
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
1 teaspoon pimenton (smoked Spanish paprika)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup feta cheese, crumbled
Roast the mushrooms - preheat the oven to oven 350 degrees. Toss the mushrooms with the oil to coat. Put them on a rimmed baking sheet in a single layer and roast for 20 minutes. Set aside.
Cook the lentils - rinse the lentils and put them in a medium saucepan with the water and bay leaf. Bring to a boil and then lower the heat. Simmer, covered, until tender, 20 to 25 minutes. Drain the lentils, remove the bay leaf and set aside.
Process the mushrooms, lentils and walnuts. When the mushrooms are cook enough to handle, put them in a food processor. Pulse 3 or 4 times and scrape down the bowl. Add the toasted walnuts and pulse several more times, until the mushrooms and walnuts are evenly chopped and the texture of cooked ground beef. Put the mushroom-walnut mixture in a medium bowl, mix in the lentils, feta cheese and seasonings. Taste and correct seasoning.
Clean the portobellos, remove the gills and stuff with the above mixture.
Oven should be at 350 degrees. Roast until tender and stuffing is hot, about 20 minutes.
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