Even in the fall and winter months there are times when we want light, veggie-rich dinners. Lentils are a favorite vegetarian protein in our family. The girls love them, and so do I. My mom recently told me she stuffed meaty portobello mushrooms with lentils and veggies. I thought it was a fantastic idea. Trader Joe's was out of the jumbo portabellos, so I used smaller ones and served a few of them per person. I must say, they're pretty darn cute. Perfect for kids. I'm looking forward to having a couple left over for lunch today.
Fun fact: The French name for the portabello mushroom is champignon de Paris ("Paris mushroom").
Lentil Stuffed Portobello Mushrooms
1 small onion, chopped
2 carrots, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 teaspoon herbs of Provence or mixture of rosemary, thyme, lavender, fennel seed or fresh herbs
2 cups cooked lentils
4 large portobello mushrooms (or 8+ smaller portobellos), center stalk removed
2 tablespoons grated Parmesan cheese
Fresh herbs for garnish
Heat olive oil over medium heat in a large saute pan. Cook onion, carrots, celery, garlic, and herbs until vegetables are tender. Stir in lentils and season with salt and pepper to taste. Transfer lentil vegetable mixture to a large bowl. Wipe pan clean and add 1 tablespoon olive oil. Cook mushrooms for about 2 minutes per side until starting to soften. Place mushrooms, cap down, in a baking dish. Fill mushrooms with lentil mixture. Drizzle with a little olive oil if dry. Sprinkle with Parmesan. Place under broiler until warm and cheese starts to melt. Garnish with fresh herbs such as parsley or basil.