Thyme Stuffed Portobellos with Rosemary Gravy

The gravy really makes this stuffed mushroom special, serve with a small side salad and you're all set.

Thyme Stuffed Portobellos with Rosemary Gravy

Chloe Coscarelli:   Chloe’s Vegan Italian Kitchen

2            tablespoons olive oil

1            onion, finely chopped

1            cup cashews

4            garlic cloves, minced

1            cup cooked brown rice

1            15 oz. can lentils, rinsed and drained (or 2 cups) – ****I didn’t use lentils

1/4         cup bread crumbs

1/2         cup vegetable broth

1            teaspoon dried basil

1            tablespoon fresh thyme leaves, plus extra for garnish

1            teaspoon sea salt

1            teaspoon freshly ground black pepper

6            portobello mushrooms, stems and gills removed

1            tomato, sliced thinly

Rosemary Gravy

2            tablespoons canola oil

1            large onion, roughly chopped

1/4         cup nutritional yeast flakes

1/2         cup all-purpose flour

2            cups water

3            tablespoons soy sauce

1            garlic clove, minced

1            tablespoon chopped fresh rosemary

              sea salt and freshly ground black pepper

Preheat oven to 350 degrees.  Lightly grease a medium baking sheet.

In large skillet, heat 2 tablespoons of the oil over medium high heat and add onion and cashews.  Saute until onion is soft and lightly browned. Add garlic and let cook a few more minutes until fragrant.

In a large bowl, combine onion mixture, brown rice, lentils, bread crumbs, broth, basil, thyme, salt, and pepper.

Brush both sides of mushroom caps with oil and season with salt and pepper.  Place them top side down on baking sheet.  Stuff mushrooms with about 1 1/2 cup of the lentil stuffing, and press 1 tomato slice on top of the stuffing.

Bake for about 30 minutes, or until the stuffing is browned and mushrooms are cooked through.  Garnish with extra thyme and serve with gravy.

Gravy:

IN a medium saucepan, heat oil over medium-high heat and sauté onion until soft.  Add nutritional yeast and flour, and whisk for about 2 minutes.  The mixture will be ry.  Add water, soy sauce, garlic, and rosemary.  Continue to cook, whisking continuously, until mixture is very thick.  Transfer gravy to a blender and puree until smooth.  Season to taste.