Not only is this dish a fast vegan protein option, it’s also bursting with all kinds of crunchy, chewy textures and savoury flavours 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, so be sure to have it on hand. Try to select the largest portobello mushrooms you can find, as they’ll hold a lot more crumble than smaller ones will. If you are using smaller caps, just ensure you have around 1½ pounds (675 g) of caps total, and add a bit less crumble to each. Feelin’ festive? Add some chopped dried cranberries to the crumble!
Serves 6 (1 large boat per serving) • Active prep time 20 minutes • Total time 35 minutes
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
2 to 4 teaspoons minced fresh rosemary, to taste**
½ cup (10 g) fresh parsley leaves, finely chopped1 (14- ounce/398 mL) can lentils, drained and rinsed***
2 teaspoons sherry vinegar, or to taste Freshly ground black pepper
For the Balsamic- Apple Glaze
½ cup ketchup
¼ cup balsamic vinegar
¼ cup applesauce or apple butter
2 tablespoons pure maple syrup
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
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 fork-tender (very large mushrooms may need 5 minutes more).
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.
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 flavour.
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.
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.
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.
Make it nut-free
Use ¾ cup (120 g) roasted pepitas in place of the walnuts.
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 you’re ready to serve, pop the covered dish into the oven. Reheat at 400°F (200°C) for 17 to 23 minutes, until warmed through.
Excerpted from Oh She Glows for Dinner: Nourishing Plant-Based Meals to Keep You Glowing by Angela Liddon. Copyright © 2020 Glo Bakery Corporation. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.