Harvest Stuffed Portobello Mushrooms
Ingredients
- 2 tablespoons olive oil, plus more for brushing
- 1 onion, chopped finely
- 1 cup cashews
- Sea salt and freshly ground black pepper, to taste
- 4 cloves garlic, minced
- 1 cup cooked brown rice (or grain of choice)
- One 15-ounce can lentils, drained and rinsed
- 1/4 cup breadcrumbs
- 1/2 cup vegetable broth
- 1 teaspoon dried basil
- 1 tablespoon fresh thyme leaves, plus more for garnish
- 6 portobello mushrooms, stems and gills removed
- 1 tomato, sliced into thin rounds
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