Nut roast stuffed Portobello mushrooms with cranberry glaze


Portobello mushrooms add a 'meatiness' to this year's nut roast recipe, and the cranberry glaze says 'Christmas'.  

Nut roast stuffed Portobello mushrooms with cranberry glaze
Serves 2-4

You will need

75g brown lentils
1 red onion, peeled and chopped
2 cloves garlic, crushed
1 tbsp organic olive oil
1 x 4inch piece squash from neck end, peeled, roasted and when cool diced
2 small parsnips, roasted and when cool diced
75g mixed nuts, chopped
1 tsp sage
1 tsp rosemary
1 tsp thyme
2 tbsp nutritional yeast
75g breadcrumbs 
1 tsp pink salt in 100ml hot water approx
4 large Portobello mushrooms

For the Cranberry glaze 

You will need

75g cranberries
1 tsp stevia or according to taste
1 tbsp tamari

Place the lentils in a saucepan and cover with water.  Bring to the boil then reduce heat to simmer for 25 minutes. Drain well.  

Heat the oil and cook the onion for 3 minutes.  Add the crushed garlic and continue to cook for a further minute or so.  Remove from the heat.  Add the squash, parsnips, nuts, sage, rosemary, thyme, breadcrumbs, cooked lentils and nutritional yeast.  Add the salt in hot water to combine the ingredients. Place the mushrooms on a baking tray then use the mixture to stuff the Portobello mushrooms.

To make the cranberry glaze place the cranberries in a saucepan with the stevia, tamari and 4 tablespoons water. Bring to the boil then reduce heat until the mixture thickens.  Use to glaze the mushrooms. Cover loosely with kitchen foil and place in an oven at 200 degrees for 20-30 minutes. 

Serve with red cabbage (please see 'Eat a Rainbow-Red cabbage') and mashed carrot and swede if you wish.


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