I love stuffed mushrooms and these vegetarian stuffed portobellos are packed with flavor.

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Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
4
Yield:
8 stuffed mushroom caps
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Cook's Note:

Cook lentils according to individual package instructions. This should yield 1/4 cup cooked red lentils.

Nutrition Facts

233 calories; protein 12.9g; carbohydrates 10g; fat 16.2g; cholesterol 43mg; sodium 423.5mg. Full Nutrition
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