Best Health




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


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. œ4. 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. ž6. 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.

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