Friday, February 10, 2012

Wild Rice and Lentil Stuffed Portabella Mushrooms

Creating a stuffed anything is a fabulously easy main entrée served. Stuffed peppers are always an option, but I really like stuffed portabella mushrooms. The beauty of stuffing these babies is that they add more of that earthy flavor to the “stuffing” compared to stuffing peppers. Stuffing ingredients can be combined from leftovers, quick on hand vegetables, and a few pantry items.

This particular combination is a little different in most in that edamame is added for increased texture, color, and nutrients. Edamame refers to the popular Asian appetizer in the pod, but also the young green soybeans inside the pod that are packed with goodness. Edamame is an awesome source of folate and even calcium. So you’ve got powered plant protein but without the saturated fat of traditional animal protein. I like to keep edamame in the freezer and add it into soups, mixtures like this, or stir fries.
In this dish, the lentils blend well with wild rice, or any grain for that matter and the wild rice and edamame really add that extra punch. However, keep the grain/lentil soup combo stuffed into a portabella mushroom and it’s a winner every time (I’ve tried!).

1 onion, chopped
4 cloves garlic, minced
1 cup cooked wild rice (brown rice or quinoa if you prefer)
1 (14.5oz) can thick lentil soup (I use the Amy’s Organic Lentil Soup)
1/2 cup edamame
1/3 cup chopped carrots
1 celery rib, chopped
1 teaspoon dried basil
1/2 teaspoon dried thyme
4 – 6 large portabella mushrooms, stems and inside gills removed
Salt and pepper to taste

1. Preheat oven to 375 degrees F.
2. In a large skillet, sauté the onions over medium high heat until translucent. Add the garlic and cook a few more minutes.
3. In a large bowl, mix remaining ingredients together until well coated. Add salt and pepper if needed.
4. Brush top side lightly with olive oil (will be fine without if using non-stick pan) and place this side down. Stuff the mixture into the mushrooms evenly (about 3/4 cup).
5. Bake for 25 minutes, or until the stuffing browns and the mushrooms are thoroughly cooked.
**Play with garnishes and seasonings added to the mixture. Keep the rice/grain base and a can of that lentil soup for a meal really ready in minutes!

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