Name: Vegetarian Stuffed Portobello Mushrooms
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Water - ½ cup; Dry red lentils - ⅛ cup; Olive oil, divided - 1 tablespoon; Baby portobello mushrooms, stemmed - 8; Finely diced onion - ½ cup; Garlic, finely diced - 2 cloves; Shredded Cheddar cheese, divided - ¾ cup; Crumbled feta cheese - ¼ cup; Shredded Parmesan cheese - ⅛ cup; Dried parsley - ¼ teaspoon; Salt and ground black pepper to taste - ¼ teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Vegetarian Stuffed Portobello Mushrooms

1. Water - ½ cup

2. Dry red lentils - ⅛ cup

3. Olive oil, divided - 1 tablespoon

4. Baby portobello mushrooms, stemmed - 8

5. Finely diced onion - ½ cup

6. Garlic, finely diced - 2 cloves

7. Shredded Cheddar cheese, divided - ¾ cup

8. Crumbled feta cheese - ¼ cup

9. Shredded Parmesan cheese - ⅛ cup

10. Dried parsley - ¼ teaspoon

11. Salt and ground black pepper to taste - ¼ teaspoon

How to cook deliciously - Vegetarian Stuffed Portobello Mushrooms

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, 5 to 7 minutes.

3. Stage

Heat 1 teaspoon oil in a skillet over medium-high heat. Saute mushrooms in the hot oil until softened and liquid starts to cook out, 5 to 10 minutes. Remove from heat and place into a baking dish, cap-side down.

4. Stage

Heat remaining oil in a small pan over medium-high heat. Add onion and garlic and cook until onion is transparent and garlic fragrant, about 5 minutes.

5. Stage

Combine lentils, onion-garlic mixture, 1/4 cup Cheddar cheese, feta cheese, Parmesan cheese, parsley, salt, and pepper in a bowl. Stir until well mixed.

6. Stage

Fill mushroom caps evenly with mixture and top with remaining Cheddar cheese.

7. Stage

Bake in the preheated oven until cheese is melted, 15 to 20 minutes. Serve.