eCook Meal
Cheesy Stuffed Portobello Mushrooms
with a lentil, date & cucumber salad
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.
Serving guide
Choose your portion size.
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!
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!
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
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!
Lentils - 480g
Pitted Dates - 80g
Cucumber - 400g
Lemons - 2
Red Onions - 2
Garlic Cloves - 2
Spinach - 80g
Panko Breadcrumbs - 125ml
Italian-style Hard Cheese - 80g
Grated Mozzarella - 160g
Portobello Mushrooms - 8
Fresh Chives - 15g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R203.06
for 4 servings · R50.76 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Grated Mozzarella needs 160 gChicken Breast Fillets Topped with Mozzarella & Spring Onion 800 g 800 g at R149.99 · 20% of packR30.00
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R29.99 · 1.14× packR34.27
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Italian-style Hard Cheese needs 80 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 31% of packR21.54
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Pitted Dates needs 80 gZamli Dates 500 g 500 g at R97.99 · 16% of packR15.68
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Fresh Chives needs 15 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 12% of packR2.64
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Spinach needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Lentils needs 480 gLentil & Barley Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
Not in the Woolies basket — source these elsewhere:
- Portobello Mushrooms
- Panko Breadcrumbs
Shopping
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Woolies Products in this dish
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, Grated Italian-style Hard Cheese, Lemon, Lentils, Mozzarella, Panko Breadcrumb, Pitted Dates, Portobello Mushrooms, Red Onion, 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?
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! 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. 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. 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. SAY CHEESE!: In a small bowl, combine the grated Italian-style cheese, the remaining breadcrumbs, and the grated mozzarella.
What should be prepared from my kitchen to make Cheesy Stuffed Portobello Mushrooms?
Cucumber, Fresh Chives, Garlic, Grated Italian-style Hard Cheese, Lemon, Lentils, Mozzarella, Panko Breadcrumb, Pitted Dates, Portobello Mushrooms, Red Onion, Spinach
How many calories does Cheesy Stuffed Portobello Mushrooms have?
673 calories
How much fat content does Cheesy Stuffed Portobello Mushrooms have?
grams