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Herb-Stuffed Portabella Mushrooms

Herb-Stuffed Portabella Mushrooms

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Servings: Serves 8

Prep Time: 20 minutes

Cook Time: 50 minutes

Ingredients: Add ingredients to List

2 cups water
1/2 cup red wine such as Merlot or Shiraz
1 cup red lentils, well rinsed
1 Tbsp. olive oil
1 medium yellow onion, diced
8 portabella mushrooms, caps left whole, stems trimmed and finely chopped
8 baby bella or white mushrooms, diced
2 cloves garlic, minced
1/4 tsp. salt
1 Tbsp. tomato paste
3/4 cup chopped parsley, packed
1/4 cup chopped basil leaves, packed
10 green or black olives, pitted and chopped
1/2 cup finely chopped walnuts
olive oil cooking spray
8 walnut halves
8 parsley sprigs (optional garnish)

directions:

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and wine and bring to a boil over high heat.Add lentils and cook, uncovered, until lentils are tender and liquid is absorbed,about 10 minutes. Remove from heat and set aside.
3. While lentils cook, heat oil in a large nonstick skillet over medium-high heat. Add onion and saute until softened, about 5 minutes. Add chopped portabella stems and baby bella or white mushrooms, garlic, and salt. Saute until mushrooms begin to give off their juices, about 5 minutes, then stir in tomato paste. Continue sauteing until most of the liquid has evaporated. Add mixture to the cooked lentils and stir to combine.
4. Add parsley, basil, olives, and chopped walnuts and mix well.
5. Spray both sides of the portabella caps with olive oil cooking spray. Place caps topside down on the baking sheet. Fill each mushroom with an equal portion of the lentil filling. Place a walnut half in the center of each, then spray tops with cooking spray. Bake until mushrooms are cooked through and soft, about 25 to 30 minutes. If desired, garnish each with a parsley sprig. Serve hot.
Source: Hannaford fresh Magazine, March - April 2013

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Quantity Ingredients coupon
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2 cups water  
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1/2 cup red wine such as Merlot or Shiraz  
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1 cup red lentils, well rinsed  
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1 Tbsp. olive oil  
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1 medium yellow onion, diced  
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8 portabella mushrooms, caps left whole, stems trimmed and finely chopped  
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8 baby bella or white mushrooms, diced  
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2 cloves garlic, minced  
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1/4 tsp. salt  
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1 Tbsp. tomato paste  
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3/4 cup chopped parsley, packed  
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1/4 cup chopped basil leaves, packed  
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10 green or black olives, pitted and chopped  
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1/2 cup finely chopped walnuts  
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olive oil cooking spray  
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8 walnut halves  
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8 parsley sprigs (optional garnish)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
Herb-Stuffed Portabella Mushrooms is rated 4.0 out of 5 by 1.
Rated 4 out of 5 by from Fast, Flexible, Healthy and Delicious I was a bit circumspect about how this recipe would come together but it was awesome. Cooking the lentils in red wine was a huge flavor boost and the texture they added to the mushroom blend was great. I substituted blanched Broccoli Raab for some of the greens and left out basil because I had none handy. I recommend serving a green or cucumber in vinegar salad as either will enhance the stuffed mushroom.
Date published: 2016-05-13
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