Lentil Stuffed Portobello Mushrooms
Portobello mushrooms stuffed with seasoned lentils and vegetables makes a healthy meal packed with plant based protein and fiber.
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”). I love the “meatiness” and versatility of portobello mushrooms. Usually I simply add some teriyaki or tamari and roast them in the oven.
There are several types of lentils, and for this recipe you’ll want to use French green lentils, brown, or black lentils. You want to avoid red lentils which quickly break down to a mushier consistency. To make this lentil stuffed portobello mushroom recipe quick and easy, I used vacuum packed lentils from Trader Joe’s. If you can’t find them, you could of course boil your own lentils. Just follow the package directions and drain.
Stuffed mushrooms are such a fun, tasty, and nourishing meal. The mini portobello mushrooms can even be eaten as finger-food, which is great for kids. What other fillings do you like for mushrooms? One of my other favorites is this recipe for Vegan Lasagna 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.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 166 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 2mg Sodium: 316mg Carbohydrates: 27g Fiber: 11g Sugar: 5g Protein: 13g