Cashews, Lentils and Brown Rice Stuffed Portobello Mushrooms

• 1 large yellow onion small diced
• 1 cup cashew nuts
• 1 1/2 tablespoons olive oil plus more for brushing
• 6 cloves garlic minced, or to taste
• 1 cup brown rice cooked
• 1 x lentils, green 1 can, drained and rinsed
• 4 tablespoons bread crumbs, whole wheat
• 1/2 cup stock vegetable
• 1 teaspoon basil dried, or 1 tablespoon fresh
• 1 tablespoon thyme fresh plus more for garnish
• 6 each mushrooms, portabello stems and gills removed
• 1 each tomatoes sliced in thin rounds
• 1 x sea salt to taste
• 1 x black pepper freshly ground

1. Preheat oven to 350F (180C).
2. In a large skillet, saute the onions and cashews with 1 1/2 tablespoons olive oil over medium high heat.
3. Season with salt and pepper to taste, and saute until onions are soft and lightly browned.
4. Stir in garlic and let cook a few more minutes.
5. In a large bowl, mix together onion mixture, brown rice, lentils, breadcrumbs, vegetable broth, basil and thyme.
6. Stir well together and season to taste with salt and pepper.
7. (The stuffing can be made up to three days in advance and stored covered in the refrigerator.)
8. Brush both sides of mushroom caps lightly with olive oil and place top-side down on an oiled sheet pan.
9. Stuff mushrooms with about 1/2 cup lentil cashew stuffing, then press one tomato slice on top of the stuffing.
10. (The mushrooms can be stuffed and assembled on a baking tray the day before you plan to bake and serve them.)
11. Bake for 25 to 30 minutes, or until the stuffing is browned and the mushroom begins releasing juices.
12. Garnish with fresh thyme leaves.
13. Serve warm.

onion, cashew nuts, olive oil, garlic, brown rice, lentils, bread crumbs, stock vegetable, basil, thyme, mushrooms, tomatoes, salt, black pepper

Taken from recipeland.com/recipe/v/cashews-lentils-brown-rice-stuf-51342 (may not work)