Cheesy Stuffed Portobello Mushrooms

Name: Cheesy Stuffed Portobello Mushrooms
Prep time: 25 min
Total time: 35 min
Yield: 4 servings
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

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

4.6

75 reviews

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

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!

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!

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!

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!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Cheesy Stuffed Portobello Mushrooms?

The preparation time for Cheesy Stuffed Portobello Mushrooms with a lentil, date & cucumber salad is between 25 and 40 minutes.

What is the total time required to make Cheesy Stuffed Portobello Mushrooms with a lentil, date & cucumber salad?

The total time required to make Cheesy Stuffed Portobello Mushrooms with a lentil, date & cucumber salad is between 35 and 50 minutes.

How many servings does Cheesy Stuffed Portobello Mushrooms provide?

4 servings

What are the main ingredients in Cheesy Stuffed Portobello Mushrooms?

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

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!