Harvest-stuffed Portobello Mushrooms - Dairy Free Recipes

Ingredients

• 6 servings Freshly ground black pepper
• 59 milliliters breadcrumbs
• 1 can lentils, rinsed and drained
• 237 milliliters cashews
• 237 milliliters cooked brown rice (or grain)
• 1 teaspoon dried basil
• 1 Tbsp fresh thyme leaves, plus extra for garnish
• 4 cloves garlic, minced
• 2 Tbsps olive oil, plus extra for brushing
• 1 onion, finely chopped
• 6 Portobello mushrooms, stems and gills removed
• 6 servings Sea salt
• 1 tomato, sliced into thin rounds
• 118 milliliters vegetable broth