Infuse your dinner menu with plant-based protein. These Cashew and Lentil Stuffed Portobello Mushrooms are tender, juicy and satisfying. The sautéed cashews drizzled in hemp seed oil are to die for. This tasty dish packs a healthy punch! This meal is a great source of protein, Vitamin B6, folate, magnesium, zinc and fiber; making them a good alternative to meat.
1 large yellow onion, dice
½ cup green onions, chopped
1 cup cashews
¼ cup Mettrum Originals Raw Shelled Hemp Seeds
2 tbsp. Mettrum Originals Cold-Pressed Hemp Oil
3 tbsp. olive oil
4 cloves of garlic, minced
1 can lentils, drained
1 tsp. dried basil
1 tsp. Fresh thyme
6 Portobello mushrooms
¼ cup mozzarella, shredded
Preheat your oven to 350 degrees F.
In a large skillet heat 2 tbsp. of olive oil and sauté onions, garlic and cashews until onions are soft and lightly browned.
In a large bowl, combine sautéed mixture, lentils, hemp seeds and herbs.
Lightly brush both sides of the Portobello mushroom with additional olive oil and stuff each with the hemp and lentil mixture.
Bake for 20 minutes, or until stuffing is browned.
Top with mozzarella and bake for another 10 minutes.
Drizzle hemp seed oil over each mushroom cap.