VEGETARIAN STUFFED PORTOBELLO MUSHROOMS
I love stuffed mushrooms and these vegetarian stuffed portobellos are packed with flavor.
Provided by Nikki Finger
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 232.6 calories, Carbohydrate 10 g, Cholesterol 43 mg, Fat 16.2 g, Fiber 3.1 g, Protein 12.9 g, SaturatedFat 8.7 g, Sodium 423.5 mg, Sugar 2.8 g
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Kyo Alcaraz
[email protected]Overall, these stuffed portobello mushrooms were a good dish. I would recommend them to anyone looking for a vegetarian meal.
TRUEARCY
[email protected]I had a hard time finding portobello mushrooms that were the right size. I ended up using a mix of smaller and larger mushrooms.
mikyas lulu
[email protected]These mushrooms were a little bland for my taste. I think I'll add some more herbs and spices next time.
SUMMER ABBAS SULTAN
[email protected]I'm definitely going to make these mushrooms again. They're a great way to enjoy a vegetarian meal.
Simnikiwe petele
[email protected]I served the mushrooms with a side of roasted potatoes and a green salad. It was a complete meal.
Albert Mahlogonolo
[email protected]The cheese melted perfectly and added a delicious richness to the dish.
Marvens Alexandre
[email protected]I used a variety of different vegetables in my stuffing, including spinach, zucchini, and sun-dried tomatoes. They all worked well together.
Nabasa Collins
[email protected]I followed the recipe exactly and the mushrooms turned out perfectly. They were cooked through but still had a little bit of a bite to them.
MH Riyad
[email protected]These mushrooms were delicious. I made them for my family and they all raved about them.
Steven P. Miller (Gatekeeper-Watchman1)
[email protected]I'm not a vegetarian, but I loved these stuffed portobello mushrooms. They were so flavorful and filling.
Angella Maplanka
[email protected]These stuffed portobello mushrooms were a hit at my last dinner party. The flavors were incredible and the presentation was beautiful. I will definitely be making these again.