Stuffed Portobello Mushrooms

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Roasted portabello mushrooms are smothered with lentils and buckwheat. Cumin and pine nuts lend a Middle Eastern flavor.

Ease: super quick Type: entree Prep Time: 15 minutes Total Time: 30 minutes Yield: 6 servings

Ingredients

6 very large portobello mushrooms
2 c green lentils
2 onions, diced
10 large garlic cloves, minced
10 stalks celery, diced
6 T ground cumin
2 c toasted buckwheat
8 c water
2/3 c pine nuts

Steps

• Rinse portobellos and remove stems. Discard woody parts of the stem only. Bake on a jelly roll pan at 400° F for about 10 minutes or until portobellos are soft. Remove and set aside.
• In a large, covered pot, bring lentils and 6 cups of water to a boil. Lower heat to slow boil and cook covered for 10 minutes. Add vegetables and cumin and continue cooking for another 5 minutes until lentils are almost soft. Stir in buckwheat and 2 cups of water and cook for another 7-10 minutes until the water is absorbed,buckwheat is fluffy and lentils are soft. Stir in pine nuts.
• Slice cooked stems but leave the caps whole. Serve portobellos smooth side down, smothered with lentil mixture.

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