Stuffed Portobello Mushrooms

If you want a "meaty" dish without the meat, these Stuffed Port0bello Mushrooms will surely satisfy. With 5 kinds of mushrooms and coconut aminos (a soy sauce alternative), your taste buds will enjoy an umami extravaganza! And the fresh thyme brightens up the dish and adds a hint of color along with the red peppers.

Serves 8-10

Ingredients:

• 2 tbsp coconut oil for cooking stuffing

• 1 tbsp coconut oil to mix with garlic purée to coat portobello mushrooms

• 1 cup shallots, finely chopped

• 3 cloves garlic, minced

• 1 additional clove, mashed with 1 tbsp olive oil for coating portabello mushrooms (as mentioned above)

• 8-10 large portobello mushrooms, wiped clean and gills removed (to fit the stuffing)

• 1 cup of dried porcini mushrooms, reconstituted in hot water, drained and finely chopped

• 4 cups mixed mushrooms, wiped clean and finely chopped (we used shitake, cremini and Hen of the Woods mushrooms)

• 1 red pepper, seeds and veins removed and finely chopped

• 1 chile pepper, finely chopped (remove seeds if you don't want spicy)

• 1/2 cup vegetable stock

• 2 tbsp coconut aminos

• juice of 1/2 lemon

• salt and pepper to taste

• 2 tbsp fresh thyme, stems removed and finely chopped (plus extra whole leaves for garnish)

Instructions:

1. Preheat oven to 375 degrees

2. Rub mashed garlic and olive oil all over portobello mushrooms and set aside. Or, if you want a bit of a smoky flavor, grill the mushrooms for about 1 minute each side

3. In a sauté pan, cook shallots in 2 tbsp coconut oil on medium-low heat until transparent

4. Add minced garlic and sauté for 1 minute

5. Add peppers and mixed mushrooms and sauté 2-3 minutes

6. Add vegetable stock, coconut aminos and lemon juice

7. Season to taste with salt and pepper

8. Cook on medium heat until liquid evaporates, 3-5 minutes

9. Take off heat and stir in fresh thyme and adjust seasoning if necessary

10. Spoon mushroom mixture into the portobello mushrooms and bake 10-15 minutes

11. Serve with fresh thyme leaves sprinkled on top

NOTE: You can make the stuffing ahead of time and store in airtight containers in the refrigerator for 2-3 days before making the Stuffed Portobello Mushrooms.