Description

A filling, protein-packed vegan main on the table in just over 30 minutes and bursting with crunchy, chewy textures and savory flavors! Try to select the largest portobellos you can find. Serve with my famous Maple Balsamic Roasted Brussels Sprouts and Sweet Potato Casserole.

Ingredients

Scale

2 tbsp extra virgin olive oil
6 large or 8 medium portobello mushrooms (1 1/2 lbs, 650 g), stemmed and cleaned*
1 medium onion, finely chopped (1 cup)
3 large garlic cloves, minced
1 cup walnuts, finely chopped
2-4 tsp minced fresh rosemary, to taste (or 1 1/2 tsp dried)
½ cup fresh parsley leaves, finely chopped
1 (14-oz) can lentils, drained and rinsed (or 1 1/2 cups cooked lentils)
2 tsp sherry vinegar, or to taste (or apple cider/red wine/balsamic vinegar)
Fine sea salt (I used 3/4 tsp) + freshly ground black pepper

For the Balsamic-Apple Glaze (you will have leftovers, can also use Cranberry Orange Sauce):

½ cup ketchup
¼ cup balsamic vinegar
¼ cup applesauce or apple butter
2 tbsp pure maple syrup

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Instructions

Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
Using 1 tbsp of the olive oil, brush the tops and bottoms of the portobellos until each is completely coated. Place them stemmed-side down on the prepared baking sheet and sprinkle each with a pinch of salt. Bake for 20 minutes, or until the caps look like they are shriveling up and are fork-tender.
Meanwhile, in a medium skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the onion and garlic and stir to coat with the oil. Sauté for 5-6 minutes, until the onion is softened.
Chop the walnuts into pieces just smaller than pea-sized. Add walnuts, 2 tsp of the rosemary, parsley, and lentils to to the onion mixture in the skillet and stir well to combine. Season with plenty of salt and pepper to taste (plus more rosemary if desired) and cook for a few minutes, until heated through.
Make the glaze: In a small pot, whisk together the ketchup, vinegar, applesauce, and maple syrup and heat over medium-low heat, stirring every now and then, until warmed through.
Plate the roasted portobellos stemmed-side up, like a bowl, and divide the crumble evenly among them (I use about ½ cup of the crumble on large portobellos and ¼ cup on smaller ones). Season with a sprinkle of salt and pepper and serve immediately, drizzled generously with glaze.

Notes

Recipe reprinted with permission from Oh She Glows for Dinner: Nourishing Plant-Based Meals to Keep You Glowing by Angela Liddon, published October 13, 2020 by Avery, an imprint of Penguin Group, a division of Penguin Random House, LLC. Copyright © 2020 by Glo Bakery Corporation.

STORAGE: I like to store any leftovers (fully assembled, including the glaze!) in a baking dish covered with aluminum foil in the fridge for up to 4 days. When I want to serve them, all I have to do is pop the covered dish into the oven to reheat at 400°F for 17-23 minutes, until warmed through.

TIPS: *If your portobellos are on the small side, simply double the number called for. To clean the portobellos, rub the outside with a damp paper towels to remove any debris. With a small spoon, scrape out the black gills inside the cap and discard them.

MAKE IT NUT -FREE Use ¾ cup roasted pepitas in place of the walnuts.