ROASTED PORTOBELLO MUSHROOMS STUFFED WITH CHIVE MASHED POTATOES, TOPPED WITH A LENTIL AND RED WINE SAUCE

This definitely takes a few steps to make but it is well worth the effort! in fact, my daughter loved it so much, she said she could see this dish on the menu of an upscale restaurant.  That was quite a nice compliment!

If you are into comfort food, this will hit the spot. It has the comfort feel to it, but it is impressive to serve, as the red wine sauce gives it a little bit of French food influence. It definitely would be a great dish for special occasions or holidays. Whether there's a special occasion or not for you to make this dish, it will be a hit either way! 

ROASTED PORTOBELLO MUSHROOMS STUFFED WITH CHIVE MASHED POTATOES, TOPPED WITH A LENTIL AND RED WINE SAUCE

Ingredients:


For the roasted portobello mushrooms:

• 6 portobello mushroom caps
• 1/3 cup of olive oil
• 1 1/2 tablespoons of balsamic vinegar
• 3 garlic cloves
• 1/2 teaspoon of ground mustard
• 1 teaspoon of dried rosemary
• Sea salt and pepper to taste

For the chive mashed potatoes:

• 2 lbs of golden potatoes, washed and cubed  (I keep the skin on as it has all the nutrients, but you can remove it if you prefer)
• 2 tablespoons of fresh chives, chopped small
• 1/2 cup of non-dairy milk
• 1 tablespoon of coconut oil
• 1 teaspoon of paprika
• Sea salt and pepper to taste

For the lentil and red wine sauce:

• 3/4 cup of dried lentils
• 1 tablespoon of olive oil
• 1 onion, chopped
• 1 red pepper, chopped
• 2 garlic cloves, chopped
• 1 tablespoon of brown rice flour
• 1/2 cup of red wine
• 1 1 /2 cups of vegetable broth
• 2 tablespoons of sun-dried tomatoes, chopped small (if they are hard, soak them in warm water for 30 minutes to soften)
• 1 tablespoon of Bragg liquid aminos
• Sea salt and pepper to taste

Preparation:


For the roasted portobello mushrooms:

1. Preheat the oven to 400 F.
2. Put the olive oil, balsamic vinegar, garlic, mustard, rosemary, and salt and pepper in a small jar, and shake well.  This will be your marinade.
3. Remove the stems from the mushrooms, place them in a large bowl, and pour the marinade over them. 
4. Marinate them for at least 15 minutes.
5. Place the mushrooms caps, gill-side up, on a baking sheet, and roast for 20 minutes in the oven.
6. Remove from the oven and reserve.

For the mashed potatoes:

1. Put the potatoes in a large pot, and cover them with water by at least one inch.  
2. Bring to boil under high heat, then reduce the heat to low, and simmer for 20 minutes until the potatoes are tender.
3. Drain the water and place the hot potatoes in a large bowl.
4. Using a potato masher, mash the potatoes with the non-dairy milk, the chives, the coconut oil, the paprika, and the salt and pepper until they are smooth.  You can use a hand or stand mixer too, just don't over whip, as the potatoes will get too sticky/gooey.

1. 

For the lentil and red wine sauce:

1. Put the lentils in a saucepan with 3 cups of water, and bring to a boil.
2. Reduce the heat and simmer for 20-25 minutes, until tender. Drain the lentils and reserve.
3. In a large saute pan, heat up the olive oil under medium heat, add the onion, red pepper, and garlic, and cook for 6-7 minutes until the onions are translucent and the pepper has softened.
4. Sprinkle the brown rice flour over the veggies, mix well, and cook another 2 minutes.
5. Add the red wine, mix well, and cook until it is reduce by 2/3. 
6. In the mean time, in a high speed blender, mix the vegetable broth, the sun-dried tomatoes, and the Bragg liquid aminos together and blend until smooth.
7. Add the veggie broth mixture and the cooked lentils to the sauce, and simmer to medium-low for 10 minutes...until the sauce is nice and thick
8. Season with sea salt and pepper

To assemble:

1. Place a roasted portobello mushroom cap gill-side up on a plate.
2. Add some mashed potatoes to cover the top of the mushroom.
3. Add sauce over the mashed potatoes.
4. Repeat with the other mushroom caps.
5. Serve warm.

Bon appetit!

This will make 6 servings.