Vegan Stuffed Portobello Mushroom With Red Onions And Dates Food

VEGETARIAN STUFFED PORTOBELLO MUSHROOMS

Vegetarian Stuffed Portobello Mushrooms image

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

Ingredients

½ cup water
⅛ cup dry red lentils
1 tablespoon olive oil, divided
8 baby portobello mushrooms, stemmed
½ cup finely diced onion
2 cloves garlic, finely diced
¾ cup shredded Cheddar cheese, divided
¼ cup crumbled feta cheese
⅛ cup shredded Parmesan cheese
¼ teaspoon dried parsley
salt and ground black pepper to taste

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

VEGETARIAN STUFFED PORTOBELLO MUSHROOMS

Vegetarian Stuffed Portobello Mushrooms image

I created this stuffed portobello recipe based on a culmination of several recipes I searched for on the internet. I was looking for something different that I could do with my favorite vegetables. This may be my new favorite food--I hope you enjoy!

Provided by Aimee Dorrell

Categories Stuffed Main Dishes

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

2 small yellow squash, thinly sliced
2 small zucchini, thinly sliced
2 small green bell peppers, thinly sliced
1 small onion, thinly sliced
3 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
3 tablespoons garlic and herb seasoning blend (such as Mrs. Dash®)
4 large portobello mushroom caps
1 cup shredded Parmesan cheese
1 ½ cups shredded mozzarella cheese
1 tablespoon chopped fresh parsley
¼ cup pineapple chunks

Steps:

Preheat an outdoor grill for medium heat and lightly oil the grate. Turn on the oven's broiler to a low setting.
Combine squash, zucchini, peppers, onion, 2 tablespoons olive oil, balsamic vinegar, and 2 1/2 tablespoons seasoning blend in a bowl. Mix well.
Cook on the preheated grill until tender, 7 to 8 minutes.
While vegetables are cooking, rub remaining olive oil on outsides and insides of mushrooms. Lay face-down on a baking sheet and sprinkle remaining seasoning blend over.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on very low setting.
Broil until slightly darkened, 8 to 10 minutes. Remove mushrooms and turn upside-down. Fill mushrooms with grilled vegetables, then top with Parmesan and mozzarella cheese. Return to the broiler until cheese is lightly toasted, about 5 minutes. Sprinkle parsley around edges of serving plates, and put a few pineapple chunks on each mushroom for that "extra" touch to make it fancy!

Nutrition Facts : Calories 354.7 calories, Carbohydrate 14.5 g, Cholesterol 38.5 mg, Fat 24.1 g, Fiber 3.5 g, Protein 21 g, SaturatedFat 10.6 g, Sodium 672 mg, Sugar 5.6 g

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