Description
I love stuffed mushrooms and these vegetarian stuffed portobellos are packed with flavor.
Ingredients
- ½ cup water
- ⅛ cup dry
- 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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 4