Happy Friday everyone! This week has been exhausting. Little tummy has not been feeling well with a fever and other symptoms I’m sure you don’t want to know about. Since this is a three-day holiday weekend I took her to the doctor this morning to see if it’s serious. It’s not. I just have to ride out whatever virus decided to inhabit her body.
Due to all the excitement of a sick baby I haven’t been able to write part two of my last post. I promise you it will be up before the weekend is over. I’m really excited to share our New York adventure with everyone. All the positive feedback from part one was surprising and affirming. Instead of losing followers I gained some! I just wanted to say thank you for continuing to keep me on your reader list and humoring me.
For this installment of For the Weekend Fridays I present portobello caps stuffed with a dijon lentil mixture and wrapped in fresh Collard greens. I was craving stuffed portobello one day and remembered a portobello Wellington that papa tummy made for our anniversary dinner. It was great except for the flavor. I really can’t stand tarragon and I’m not a picky person in the least. For some reason that is the one herb that turns me off of whatever dish it’s in.
For these stuffed portobellos I put together a flavor combination that better suits me. Instead of dealing with puff pastry I thought a better gluten-free option would be Collard greens since the leaves are so large and sturdy.
The portobello caps I had were HUGE! I’m talking as big as my face. I think I have a normal-sized face. In case you can’t find portobellos on steroids regular ones will do just fine, but you will need more than four. Also, make sure you have enough Collard greens that match the size of your portobellos.
This is the first time I tried to take step-by-step photos to refer to for assembly. It’s not as hard as it sounds and they don’t need to be perfect. Even so, I hope the photos help.
Collard Wrapped Stuffed Portobellos
vegan, soy-free, nut-free, gluten-free
serves 4 to 8
- 4 large or 8 small portobello mushrooms, stems removed and washed
- 1 to 2 bunches Collard green leaves (depending on how many portobellos you’re using)
- 1 1/2 cups cooked white quinoa
- 1 1/2 cups cooked black lentils
- 1/2 cup dijon mustard
- 2 tablespoons coconut aminos
- 2 tablespoons brown rice syrup
- juice from half lemon
- 3 garlic cloves, minced
- 1 tablespoon capers, chopped
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1/2 teaspoon celery seed
- salt and pepper, to taste
- Preheat oven to 425 degrees and oil or line a glass baking dish with foil.
- Wash Collard greens and trim the stems off. Slice the thick back of the stem off of the leaves so that they are able to fold (see photo above).
- Combine dijon, coconut aminos, syrup, and lemon juice in a large mixing bowl.
- Mix in garlic, capers, and seasonings. Then, stir in quinoa and lentils.
- To assemble lay the Collard greens top side down and place the portobello in the center full side up.
- Evenly fill each portobello with the lentil dijon mixture. Wrap Collard leaf around portobello like a present and pin in place with toothpicks. I used as much as six toothpicks on one.
- Place stuffed portobellos in baking dish and cover with foil. Bake for 20 minutes.
- Let cool slightly and enjoy!