PORTOBELLO BOATS WITH ROSEMARY-LENTIL CRUMBLE AND BALSAMIC-APPLE GLAZE
SERVES | TIME MINS
What if I told you that this filling, proteinpacked main dish can be ready and on the table in about 30 minutes? Yes, it’s true! Not only is this dish a fast vegan protein option, it’s also bursting with all kinds of crunchy, chewy textures and savory flavors from the rosemary, parsley, and garlic. Don’t forget the Balsamic-Apple Glaze, which takes just a couple of minutes to stir together; its tangy sweetness makes everything pop.
2 tablespoons extra-virgin olive oil 6 large or 8 medium portobello mushrooms * (650 g), stemmed and cleaned Fine sea salt 1 cup (70 g) finely chopped onion (1 medium) 3 large garlic cloves (18 g), minced (1½ tablespoons) 1 cup (100 g) walnuts 1 to 4 teaspoons minced fresh rosemary, ** to taste ½ cup (10 g) fresh parsley leaves, finely chopped 1 (14-ounce/398 mL) can lentils, drained *** and rinsed 2 teaspoons sherry vinegar, or to taste Freshly ground black pepper
FOR THE BALSAMICAPPLE GLAZE
½ cup ketchup ¼ cup balsamic vinegar ¼ cup applesauce or apple butter 2 tablespoons pure maple syrup
1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. 2. Using 1 tablespoon of the olive oil, brush the tops and bottoms of the portobellos until each is completely coated. Place them stemmed-side down on the prepared baking sheet and sprinkle each with a pinch of salt. Bake for 20 minutes, or until the caps look like they are shriveling up and are forktender (large mushrooms may need 5 minutes more). 3. Meanwhile, in a medium skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and garlic and stir to coat with the oil. Sauté for 5 to 6 minutes, until the onion is softened. 4. Chop the walnuts into pieces just smaller than pea-sized. Add the walnuts, 2 teaspoons of the rosemary, the parsley, drained lentils, vinegar, and salt (I use about ½ teaspoon) and pepper to taste to the onion mixture in the skillet and stir well to combine. Taste and adjust the seasonings, if desired. Cook for a few minutes, until heated through. Taste and stir in more of the rosemary, if you’d like a stronger rosemary flavor. 5. Make the Balsamic-Apple Glaze: In a small pot, whisk together the ketchup, vinegar, applesauce, and maple syrup and heat over medium-low heat, stirring every now and then, until warmed through. 6. Plate the roasted portobellos stemmed-side up, like a bowl, and divide the crumble evenly among them (I use about ½ cup of the crumble on large portobellos and ¼ cup on smaller ones). Season with a sprinkle of salt and pepper and serve immediately, drizzled generously with the warm glaze.
I like to store any leftovers (fully assembled, including the glaze!) in a baking dish covered with aluminum foil in the fridge for up to 4 days. When I want to serve them, all I have to do is pop the covered dish into the oven. Reheat at 400°F (200°C) for 17 to 23 minutes, until warmed through.
* If your portobellos are on the small side, simply double the number called for. To clean the portobellos, rub the outside with damp paper towels to remove any debris. With a small spoon, scrape out the black gills inside the cap and discard them. ** You can substitute 1½ teaspoons dried rosemary for the fresh rosemary, adding it to the skillet in step 4 with the walnuts and lentils. *** One 14-ounce (398 mL) can of lentils is equivalent to 1½ cups cooked lentils, if you prefer to cook them from scratch.