Vegetarian Stuffed Portobello Mushrooms recipe
All Recipes Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Ingredients
- ½ cup water ⅛ cup dry red lentils 1 tablespoon olive oil, divided 8 baby portobello mushrooms, stemmed ½ cup finely diced onion 2 cloves garlic, finely diced ¾ cup shredded Cheddar cheese, divided ¼ cup crumbled feta cheese ⅛ cup shredded Parmesan cheese ¼ teaspoon dried parsley salt and ground black pepper to taste
Nutrition Info
- 232.6 caloriescarbohydrate: 10 gcholesterol: 43 mgfat: 16.2 gfiber: 3.1 gprotein: 12.9 gsaturatedFat: 8.7 gservingSize: -sodium: 423.5 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Stuffed Portobello Mushrooms
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, 5 to 7 minutes.
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.
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.
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.
Fill mushroom caps evenly with mixture and top with remaining Cheddar cheese.
Bake in the preheated oven until cheese is melted, 15 to 20 minutes. Serve.