What are the main ingredients in Cheesy Stuffed Portobello Mushrooms?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Cheesy Stuffed Portobello Mushrooms?

Calories: 673, Carbs: 95 grams, Fat: grams, Protein: 43.3 grams, Sugar: 27.9 grams, Salt: 370 grams

How do I prepare Cheesy Stuffed Portobello Mushrooms?

ENJOY THE LENTIL THINGS IN LIFE: Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, add the drained lentils and brown for 9-10 minutes until heated through and crisping up. For the best results, only shift occasionally. On completion, set ¼ of the crisp lentils aside for Step 2. Place the remaining lentils in a bowl along with the chopped dates, the diced cucumber, the juice from 2 lemon wedges, a drizzle of oil, and seasoning. Toss until combined and set aside. FLAVOURFUL FILLING: Return the pan to medium heat with a drizzle of oil. When hot, add the diced onion and the grated garlic and fry for 4-6 minutes until fragrant and soft, shifting occasionally. Add the reserved lentils, the rinsed spinach, seasoning, and ½ of the breadcrumbs. Cook for 1-2 minutes until the spinach is wilted. SAY CHEESE!: In a small bowl, combine the grated Italian-style cheese, the remaining breadcrumbs, and the grated mozzarella. PUT THE STUFFIES IN THE MUSHIES: Lightly coat the mushrooms with oil and place onto a baking tray, stem-side up. Stuff each mushroom with the onion & spinach filling. Sprinkle over the cheesy topping and bake in the hot oven for 10-12 minutes until the cheese is melted and the mushrooms are cooked through. YUMMO!: Pile up the lentil salad and serve the stuffed mushrooms alongside. Garnish with the chopped chives and serve with any remaining lemon wedges. Happy munching, Chef!

What should be prepared from my kitchen to make Cheesy Stuffed Portobello Mushrooms?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Cheesy Stuffed Portobello Mushrooms

This recipe is stuffed with flavour & cheesy goodness! Mushrooms are filled to the brim with spinach, lentil, garlic & cheese. Next to these umami boats lie a lentil & date salad. A dash of fresh lemon & chives complements the earthiness of this down-to-earth dish.

Cheesy Stuffed Portobello Mushrooms

with a lentil, date & cucumber salad

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Cucumber
Fresh Chives
Garlic Clove
Garlic Cloves
Grated Mozzarella
Italian-style Hard Cheese
Lemon
Lemons
Lentils
Panko Breadcrumbs
Pitted Dates
Portobello Mushrooms
Red Onion
Red Onions
Spinach

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Photo of Cheesy Stuffed Portobello Mushrooms

Serves 1

ENJOY THE LENTIL THINGS IN LIFE
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, add the drained lentils and brown for 9-10 minutes until heated through and crisping up. For the best results, only shift occasionally. On completion, set ¼ of the crisp lentils aside for Step 2. Place the remaining lentils in a bowl along with the chopped dates, the diced cucumber, the juice from 1 lemon wedge, a drizzle of oil, and seasoning. Toss until combined and set aside.
FLAVOURFUL FILLING
Return the pan to medium heat with a drizzle of oil. When hot, add the diced onion and the grated garlic and fry for 3-4 minutes until fragrant and soft, shifting occasionally. Add the reserved lentils, the rinsed spinach, seasoning, and ½ of the breadcrumbs. Cook for 1-2 minutes until the spinach is wilted.
SAY CHEESE!
In a small bowl, combine the grated Italian-style cheese, the remaining breadcrumbs, and the grated mozzarella.
PUT THE STUFFIES IN THE MUSHIES
Lightly coat the mushrooms with oil and place onto a baking tray, stem-side up. Stuff each mushroom with the onion & spinach filling. Sprinkle over the cheesy topping and bake in the hot oven for 10-12 minutes until the cheese is melted and the mushrooms are cooked through.
YUMMO!
Pile up the lentil salad and serve the stuffed mushrooms alongside. Garnish with the chopped chives and serve with any remaining lemon wedges. Happy munching, Chef!

Lentils - 120g
Pitted Dates - 20g
Cucumber - 100g
Lemon - 1
Red Onion - 1
Garlic Clove - 1
Spinach - 20g
Panko Breadcrumbs - 30ml
Italian-style Hard Cheese - 20g
Grated Mozzarella - 40g
Portobello Mushrooms - 2
Fresh Chives - 4g

Download the Recipe

Serves 2

ENJOY THE LENTIL THINGS IN LIFE
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, add the drained lentils and brown for 9-10 minutes until heated through and crisping up. For the best results, only shift occasionally. On completion, set ¼ of the crisp lentils aside for Step 2. Place the remaining lentils in a bowl along with the chopped dates, the diced cucumber, the juice from 2 lemon wedges, a drizzle of oil, and seasoning. Toss until combined and set aside.
FLAVOURFUL FILLING
Return the pan to medium heat with a drizzle of oil. When hot, add the diced onion and the grated garlic and fry for 4-6 minutes until fragrant and soft, shifting occasionally. Add the reserved lentils, the rinsed spinach, seasoning, and ½ of the breadcrumbs. Cook for 1-2 minutes until the spinach is wilted.
SAY CHEESE!
In a small bowl, combine the grated Italian-style cheese, the remaining breadcrumbs, and the grated mozzarella.
PUT THE STUFFIES IN THE MUSHIES
Lightly coat the mushrooms with oil and place onto a baking tray, stem-side up. Stuff each mushroom with the onion & spinach filling. Sprinkle over the cheesy topping and bake in the hot oven for 10-12 minutes until the cheese is melted and the mushrooms are cooked through.
YUMMO!
Pile up the lentil salad and serve the stuffed mushrooms alongside. Garnish with the chopped chives and serve with any remaining lemon wedges. Happy munching, Chef!

Lentils - 240g
Pitted Dates - 40g
Cucumber - 200g
Lemon - 1
Red Onion - 1
Garlic Clove - 1
Spinach - 40g
Panko Breadcrumbs - 60ml
Italian-style Hard Cheese - 40g
Grated Mozzarella - 80g
Portobello Mushrooms - 4
Fresh Chives - 8g

Download the Recipe

Serves 3

ENJOY THE LENTIL THINGS IN LIFE
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, add the drained lentils and brown for 10-12 minutes until heated through and crisping up. For the best results, only shift occasionally. On completion, set ¼ of the crisp lentils aside for Step 2. Place the remaining lentils in a bowl along with the chopped dates, the diced cucumber, the juice from 3 lemon wedges, a drizzle of oil, and seasoning. Toss until combined and set aside.
FLAVOURFUL FILLING
Return the pan to medium heat with a drizzle of oil. When hot, add the diced onion and the grated garlic and fry for 6-8 minutes until fragrant and soft, shifting occasionally. Add the reserved lentils, the rinsed spinach, seasoning, and ½ of the breadcrumbs. Cook for 2-3 minutes until the spinach is wilted.
SAY CHEESE!
In a small bowl, combine the grated Italian-style cheese, the remaining breadcrumbs, and the grated mozzarella.
PUT THE STUFFIES IN THE MUSHIES
Lightly coat the mushrooms with oil and place onto a baking tray, stem-side up. Stuff each mushroom with the onion & spinach filling. Sprinkle over the cheesy topping and bake in the hot oven for 12-15 minutes until the cheese is melted and the mushrooms are cooked through.
YUMMO!
Pile up the lentil salad and serve the stuffed mushrooms alongside. Garnish with the chopped chives and serve with any remaining lemon wedges. Happy munching, Chef!

Lentils - 360g
Pitted Dates - 60g
Cucumber - 300g
Lemons - 2
Red Onions - 2
Garlic Cloves - 2
Spinach - 60g
Panko Breadcrumbs - 90ml
Italian-style Hard Cheese - 60g
Grated Mozzarella - 120g
Portobello Mushrooms - 6
Fresh Chives - 12g

Download the Recipe

Serves 4

ENJOY THE LENTIL THINGS IN LIFE
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, add the drained lentils and brown for 10-12 minutes until heated through and crisping up. For the best results, only shift occasionally. On completion, set ¼ of the crisp lentils aside for Step 2. Place the remaining lentils in a bowl along with the chopped dates, the diced cucumber, the juice from 4 lemon wedges, a drizzle of oil, and seasoning. Toss until combined and set aside.
FLAVOURFUL FILLING
Return the pan to medium heat with a drizzle of oil. When hot, add the diced onion and the grated garlic and fry for 6-8 minutes until fragrant and soft, shifting occasionally. Add the reserved lentils, the rinsed spinach, seasoning, and ½ of the breadcrumbs. Cook for 2-3 minutes until the spinach is wilted.
SAY CHEESE!
In a small bowl, combine the grated Italian-style cheese, the remaining breadcrumbs, and the grated mozzarella.
PUT THE STUFFIES IN THE MUSHIES
Lightly coat the mushrooms with oil and place onto a baking tray, stem-side up. Stuff each mushroom with the onion & spinach filling. Sprinkle over the cheesy topping and bake in the hot oven for 12-15 minutes until the cheese is melted and the mushrooms are cooked through.
YUMMO!
Pile up the lentil salad and serve the stuffed mushrooms alongside. Garnish with the chopped chives and serve with any remaining lemon wedges. Happy munching, Chef!