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Winter Detox Soup: Committing to a More Sustainable 2019 With Misfit Market


Winter Detox Soup: Committing to a More Sustainable 2019 With Misfit Market

Talk about a New Years REVOLUTION - Misfits Market is working to solve the world’s global food waste problem - one delicious box of produce at a time!


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Cashew-Stuffed Roast Portobello Mushrooms

This is one of those make-it-for-the-carnivore kind of staple that you will keep on your short list of truly impressive recipes! Everyone who is anyone will love the savory, herbaceous and textural complexities that this dish has to offer. You get a truly meaty taste and feel from the roasted mushroom and such a burst of flavor from this totally unique stuffing. 

I first had a version this dish at Kripalu, a yoga center in the Berkshires, where I received my yoga teacher training and I knew I had to go home and try to recreate it. If you haven't been to Kripalu, aside from the incredible yoga programs and gorgeous setting, the food is the number one lure - but of course I would say that. They feed a huge number of people on a daily basis and all of the dishes are consistently both delicious and nutrient dense. They have a very strong ethos regarding nourishment and I couldn't be more on board. If you are on the east coast, I couldn't suggest making a visit more!

I loved the addition of the roasted tomato on top as it added the exact type of sweetness and acidity the dish needed so I knew that needed to stay put in my version. I also totally enjoyed the cashews in the stuffing with rice AND lentils, from a textural standpoint the combo took it over the top. I added my spin to the dish by adding a bunch of herbs, crispy panko breadcrumbs. I have made this dish for meat eaters and they were so pleased, I was asked to make it again the same week - it is that satisfying! 

Now I realize there is some cook time involved with making brown lentils AND brown rice but something I always recommend is cooking your grains and beans in bulk. Whenever I cook rice or lentils I always make extra and store it in the fridge or freezer, that way I always have them on hand when I don't want to take the time to cook them from scratch. 

Serves: 6 • Prep Time: 15-20 minutes • Bake Time: 40 minutes 

  • 6 portabello mushroom caps (preferably with stem-attached)
  • 6 tbsp. balsamic vinegar

Cashew Lentil Stuffing

  • 1 cup cooked green lentils
  • 1 cup cooked brown rice
  • 2 small carrots, diced
  • 1 small red or green bell pepper, diced
  • 1 small onion, diced
  • 1/2 cup diced mushrooms (I simply used the stems of the portabellos for this)
  • 2 garlic cloves, minced
  • 1 low sodium veggie boullion cube, or veggie stock
  • 2 tsp. dried or fresh rosemary
  • 1/2 tsp. dried oregano, thyme, sage and red chili flake
  • 1 cup panko breadcrumbs, plus more for garnish
  • 1/2 cup raw unsalted cashews, chopped
  • Salt & pepper to taste
  • 1 large tomato, sliced into rounds
  • Green onion for garnish

Kicked-up Cashew 'Parmesan' Topping

  • 2 tbsp. minced cashews
  • 4 tbsp. nutritional yeast
  • 1/2 tsp. garlic powder
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. pink salt

1. Preheat your oven to 425*F

2. Dice all your veggies and add to a large sauce pan with boullion and about 1/4 cup of water, sautee with the lid on until slightly tender. The water will evaporate slightly, you want the mixture slightly moist.

NOTE: Carrots should still have a bite to them as they will continue cooking in the oven.

3. While your stuffing is cooking lay your mushroom caps onto a sheet pan lined with parchment paper and rub balsamic vinegar, salt and pepper into the gills and top of each one. Roast them, gill side up for 15 minutes.

4.. Once the veggies for your stuffing are cooked, add the cooked lentils and rice plus all of the seasonings to the vegetable mixture. Stir to combine. 

5. Next fold the chopped cashews and panko in. Adjust seasoning if necessary. The panko should soak up excess moisture but overall the stuffing should be just moist, not too wet or heavy. 

6. Using an ice cream scoop or spoon, add about 1 cup of stuffing into each mushroom cap and use your hands to gentle press it down. Top with more breadcrumbs and a sliced tomato.

7. Roast for 15-20 minutes or until the tomato has slightly dried out. Serve hot and garnish with green onion and kick-up cashew 'parmesan'. 

NOTE: You can prep this entire meal a day before hand, storing the stuffing or the half-cooked stuffed caps in the fridge. 









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