Vegetarian Stuffed Portobello Mushrooms

These easy vegetarian stuffed portobello mushrooms are filled with a flavorful lentil and cheese mixture, making them perfect appetizers for parties.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 233 Calories

Ingredients

• salt and ground black pepper to taste
• 1 tablespoon olive oil, divided
• 2 cloves garlic, finely diced
• 8 baby portobello mushrooms, stemmed
• 0.5 cup water
• 0.25 cup crumbled feta cheese
• 0.25 teaspoon dried parsley
• 0.75 cup shredded Cheddar cheese, divided
• 0.125 cup dry red lentils
• 0.5 cup finely diced onion
• 0.125 cup shredded Parmesan cheese

Recipe Instructions

Step 1

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

Step 2

Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, 5 to 7 minutes.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Fill mushroom caps evenly with mixture and top with remaining Cheddar cheese.

Step 7

Bake in the preheated oven until cheese is melted, 15 to 20 minutes. Serve.