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LENTIL & SWISS CHARD STUFFED MUSHROOMS

October 23, 2017 by Renee Tavoularis

LENTIL & SWISS CHARD STUFFED MUSHROOMS

Creamy stuffed mushrooms without any dairy, this version is packed with protein from red lentils and Vitamins A & K from Swiss Chard.


MAKES ABOUT 16 MUSHROOMS
45 MINUTES PLUS 2 HOURS SOAKING
VEGAN
GLUTEN-FREE

Ingredients

For the CASHEW SAUCE

1 cup cashews, soaked at least 2 hours and up to overnight in water, drained and rinsed
¾ cup water
1 tablespoon nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon sea salt
½ teaspoon ground black pepper
¼ teaspoon nutmeg 

For the MUSHROOMS

16 baby bella mushrooms, stems removed and cleaned
2 tablespoons olive oil, divided
3 large swiss chard leaves, stems removed, leaves finely chopped and stems set finely diced
¾ cup red lentils, cooked
1 tablespoon Italian parsley, finely chopped
Pinch sea salt
Pinch ground black pepper

Instructions

  • Preheat the oven to 375F and line a baking tray with parchment paper.
  • Place the soaked and drained cashews in a food processor or high speed blender along with the water, nutritional yeast, garlic powder, onion powder, sea salt, black pepper and nutmeg. Blend until smooth, scraping down the sides occasionally, about 2 minutes.
  • In a medium sized skillet, heat 1 tablespoon of the olive oil. Add the diced chard stems and cook for 2 minutes before adding the leaves. Continue cooking for another 5 minutes.
  • Stir in the red lentils and the cashew sauce. Bring to a light simmer and cook for 5 minutes. While the mixture cooks, place the stemmed mushrooms, cap side down, on the baking tray. Drizzle with the remaining tablespoon of olive oil and season with the salt and pepper.
  • Using a tablespoon, spoon the chard and lentil mixture into each of the mushroom caps and then place back on the tray.
  • Bake in the oven for 20 minutes and serve immediately.

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