Yield: Serves 4

Lentil Stuffed Portobello Mushrooms

Lentils and vegetables nestled inside portobello mushrooms make a hearty vegetarian meal filled with plant-based protein and fiber.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 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

Instructions

  1. 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
 

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