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.
Lentil Stuffed Portobello Mushrooms
Lentils and vegetables nestled inside portobello mushrooms make a hearty vegetarian meal filled with plant-based protein and fiber.
- 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: 166Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 316mgCarbohydrates: 27gFiber: 11gSugar: 5gProtein: 13g
Thanks for stopping by my blog yesterday! I love finding new blogs to read. You're header and blog format is To Die For. I love it!!!
Portobello mushrooms are Super Fabulous. I love them stuff…will have to try this recipe soon.
One word… YUM! XoXo
Hello Yumminess!!! I just tore out a recipe for stuffing stuffed mushrooms that I was going to use with leftovers. But, this recipe takes stuffed mushrooms to a whole new level of awesomeness!! I hope you and your family have a wonderful Thanksgiving.
We're making stuffed mushrooms for appetizers this week, I'll try these, that little plate looks like the perfect dinner.
i absolutely love stuffed mushrooms. The combination of flavors is just SO good. So very good.
These look so beautiful, what a fabulous idea of your Mums – I think the smaller mushrooms are probably even prettier than the large – lovely recipe – what a great vegetarian dish for Thanksgiving!
these sound absolutley divine. all i have to do is leave out the parm and i'm set! thanks for sharing! xo janet
I love lentils…this recipe looks sooo good…might even be able to get my family to try this!
Thanks so much for dropping by the Be-Bop-A Blog Hop! I'm a follower and I hope you'll stop by again soon! Have a great day! 🙂
These look amazing, love the photos!
Fantastic pictures and awesome mushrooms, I think TJ's even sell a pack of lentils ready to go if time is against you 🙂
that is a great idea. I have always stuffed mine with panko or rice but lentils sounds so delicious and not as filling! I love it. hope you have a wonderful thanksgiving
Oh yummy! These look amazing! (and your photos are so beautiful!)
Hi Marina……the blog is yummy indeed. I found you on bloghop and so glad too.
Yum, I love anything with mushrooms!
Yum! I loved stuffed mushrooms, and I mean what's not to love? You can literally stuff them with anything… including Lentils! Thanks so much for sharing!
This sounds delicious! I love mushrooms and lentils! Thanks for sharing!
Your photos are so beautiful! I've been posting a few family recipes as of late and find photographing food to be so challenging.
The recipe looks wonderful – and hearty. Lentils are a tradition around here during the holidays…will have to give this one a go.
This looks amazing! Pinning it of course 😉 I need a food picture tutorial from you! Seriously your photos are soo good.
Those look amazing! Seriously delicious. I've been a vegetarian for 20 years…I love lentils, love portobellos but never tried a dish like this.
So glad I found your blog via Living the Life of Riley's blog hop. I have a very small section on my blog of vegetarian posts/recipes that I'm trying to add to.
Oh yea, newest GFC follower too.
WOW!!! These photos are gorgeous!!!!! beautiful marina! Love this
I think I would vote for the minis! These are adorable and they look so yummy and savory! Your photos are fantastic too. They would be fun appetizers also.
Mmmm, this sounds spectacular. I love portobello mushrooms and usually grill them plain, but the combination with the lentils is probably great! Thanks for the excellent ideas!
This sounds super-delish! I'm gonna try to convince my vegan friend to make these for Thanksgiving instead of Tofurky. We'll see how this goes. Thank you for sharing the recipe.
OMG … this borders on the divine sounding. Can't wait to try!
I am making these today for lunch! The little portobellos are so cute!
just made this for lunch….. it was delicious! will definately be making this again.
I crumbled a little of TJ’s Honey and Jalapeno goat cheese over the top before finishing with grated parm. we like spicy. it gave it just the right kick to keep it in our flavor preference.
Thanks for the great recipe!
Great idea! Thanks for the nice comment – happy you enjoyed the recipe!
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