Portobello mushrooms are the perfect base for just about any topping. They mimic meat, buns, and pizza dough quite aptly, so you can enjoy your favorite flavors without losing that honored “meaty” texture or “dough” that holds things together. This recipe tops portobello mushrooms with a lentil, leek and onion mixture. It’s filling, tasty, and vegan! Enjoy.
Lentils: are an excellent source of soluble and insoluble fiber, effectively helping to prevent digestive and cardiovascular disorders. They also contribute to lowering cholesterol and maintaining blood sugar levels. Low on the glycemic index, lentils release their sugars slowly, keeping you fuller and more balanced for longer.
Leek & Lentil Stuffed Portobello Caps
Keywords: bake vegan vegetarian portobello leeks onions lentils
- 1 cup red lentils
- 1 leek
- 1/2 red onion
- 1/2 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon sweet paprika
- 4 Portobello mushrooms
- Olive oil for baking
Prepare the lentils by bringing 1 cup of dried lentil to a boil in 2.5 cups water then reducing heat to a simmer. Cook for approximately 8 more minutes, or until all the water has been absorbed by the lentils and they are soft. Set aside. Preheat oven to 400 degrees Fahrenheit.
Finely chop the onion and leek.
In a pan over medium-high heat, add the leeks, onions, and olive oil. Add salt, pepper, and paprika. Cook until the onions are translucent.
Add the lentils to the onions and leeks. Mix until evenly combined.
De-stem 4 Portobello mushrooms and use a damp cloth to clean the edges. Stuff the underside of each mushroom with a mountain of the lentil mixture and place the mushroom caps on a lightly greased baking dish. Drizzle each with olive oil and pop into a 400 degree oven for 12-15 minutes or until the mushrooms are cooked through and the lentil mixture has browned.
Serve and enjoy!
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