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

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.