Lentil Stuffed Portobello Mushrooms
This Lentil Stuffed Portobello Mushroom recipe has such a robust Italian flavor. You will want to make extra because it’s that good. Even though I use lentils for this recipe it still has a very hearty texture and very filling. You will find that even the children will like them. Very easy to divide up for lunches as well.
Making stuffed portobello mushrooms is so easy. Especially if you make the sauce a day ahead of time. I like using the very large mushrooms if you can find them. I can usually find them at Costco in a tray of four large portobellos. One of these mushroom is a meal. The average large ones that you find in the local grocery stores are fine as well. You will have to make more than one per person though. Try to find the ones that have a fat wide top. These fat wide ones are good because you can get a lot more sauce in it. Plus, find ones that are less dirty because they will be easier to clean.
When I clean my mushrooms I nock off the excess dirt on them. Then I continue the clean up with a damp paper towel. Make sure the paper towel is not soaked with water too much water. Squeeze it out until its a little more than damp. Start by cleaning the mushroom from the top of the middle of the mushroom downwards. This will help to not peal off the outer layer of the mushrooms because if you go from the outside in you will peal the skin off. This skin helps keep moisture in the mushroom. Then when you are done cleaning the mushroom you can take the stem out. Hold the mushroom in the middle of the palm of your hand and twist and bend the stem and the stem should pop right off.
How to Make Stuffed Portobello Mushrooms
Being that these have no meat in them and they are vegan they are quick to cook. When I make these Lentil Stuffed Portobello Mushrooms I spray the tops with olive oil and put them in an oiled glass baking disk. Just add a quick spray and try not to douse them too much with the oil. Put them in the pan with the tops on the glass and the under neath facing upward. Put them in the oven for 12 minutes at 400 degrees. When they come out they will have just started to sweat and little pearls of moisture will start to form. This is when you stuff them and add your favorite vegan cheese on top. Put them back into the 400 degree oven and cook 7 to 10 minutes to heat through and let the cheese melt. Take out and they are ready to serve.
I love these Lentil Stuffed Portobello Mushrooms. The bolognese sauce is so perfect if your wanting more protein because it is loaded with protein. If you are looking for that extra protein this is it. I love it with chickpea pasta. It’s gluten free and loaded with protein as well. It is so close to the good old fashion wheat pasta texture and flavor. Your children will love it. This is one of my favorite go to vegan dishes. Give it a try and I know you won’t be disappointed. Enjoy!
Lentil Stuffed Portobello Mushrooms
- Large pot with lid and stirring spoon
- Glass baking dish 9×13 inch
- Medium pot with lid
- 2 Tbsp Olive Oil
- 2½ cups Lentils (cooked) Cooked from directions on bag
- ½ med Yellow Onion Diced
- 5 cloves Garlic Chopped small
- 1 28oz can Stewed Tomatoes
- 1 15oz can Tomato Sauce
- 4 Bay Leaves
- 3 tsp Dried Basil
- 1 tsp Rosemary
- 1 tsp Thyme
- ½ tsp Garlic Powder optional
- ¼ tsp Black Pepper
- 2 dashes Red Pepper Flacks optional
- Sea Salt (to taste)
- 6 extra Lg Portobello Mushrooms or 12 medium to large
- spray Olive Oil
- In a cooking pot cook the lentils according to the package for up to 2½ cups of cooked lentils. Stain when done and set aside.
- While lentils are cooking chop up your onion and garlic. When lentils are drained start heating up your large pot on medium to medium low heat and add the olive oil.
- When the olive oil is hot add the chopped garlic and yellow onions. Mix them into the oil and cook for 3 minutes. Add the thyme, rosemary and bay leaves. Mix them in to get the oil coated on them. This helps bring out the flavor of the herbs. Cook until the onions are glassy while you stir every 30 seconds or so.(about 3 more minutes) Do not let burn.
- Then add the tomato sauce and chop up the stewed tomatoes and add them. Only add the liquid that are in the tomatoes to the sauce. Keep the extra liquid tomato juice for later to use in case your sauce is too thick. (There should be about ⅓ of a cup left at the bottom of the can.) We want the sauce to be think so it doesn't run out of the mushroom caps.
- Add the rest of the spices.
- Cook on low for 1 hour.
- 20 minutes before the sauce is done heat the oven to 400° Clean the mushrooms and spray them with olive oil. (Look at cleaning instructions above in the written text.) Spray or coat the glass cooking pan with olive oil. Put the mushrooms in the glass baking dish with bottoms up.
- Cook the mushrooms for 12 minutes at 400°
- Check your sauce to see how thick it is. It may need some of the extra liquid from the stewed tomatoes. When its to the desired thickness your sauce will be ready to fill the mushrooms. Fill until the lentil bolognese is pilled over the top. (Save the extra sauce to put on pasta)
- Top with your favorite vegan cheese.
- Cook in the 400° oven for an additional 7 to 10 minutes or until the cheese is melted.
- Serve with your pasta and your favorite salad or vegetables