Maybe you aren’t vegan, but someone you love is and they are coming over for a holiday dinner? Well, making this vegan stuffed portobello mushrooms recipe says, “Hey, I thought of you, and wanted you to have something delicious to dine on at this gathering.” If this is you and you’re reading this, kudos to you, not vegan person, and your welcoming table! You’re awesome!
These vegan lentil stuffed portobello mushrooms use ingredients that are commonly found in many U.S. kitchens. The lentil filling is loaded with rosemary, sage, breadcrumbs, carrots, leeks and celery. The portobello mushroom caps are drizzled with balsamic vinegar, and keep the filling moist. They are easy to make and loaded with savory goodness.
These stuffed portobello caps work well as a main dish or side dish. They’re terrific for fall, winter, Thanksgiving, or holiday celebrations. I love topping them with some gravy, like Roasted Garlic Gravy, and just going for it. I hope you love them too!
Stuffed Portobello Mushrooms with Lentils and Breadcrumbs
1 cup cooked green lentils, drained
1 large leek (white part only), halved and sliced thin
2 garlic cloves, finely chopped
1 large carrot, chopped
1 celery stalk, chopped
2 Tbsp olive oil
½ tsp dried rosemary
½ tsp dried rubbed sage
¼ cup finely chopped flat leaf parsley
1 ½ Tbsp reduced sodium soy sauce
1 cup breadcrumbs
1 tsp balsamic vinegar (plus more for drizzling the mushrooms)
1 tsp onion granules
6 medium portobello mushrooms, remove the stems, but chop them up and keep them! You will use them later.
Canola oil, to brush
Salt and black pepper
1. In a large skillet, add leeks, garlic, carrot, celery and olive oil. Over medium heat, sauté for 3 minutes or until leeks are transparent. Add the chopped up stems from the portobello mushrooms, rosemary, sage, and parsley, and sauté another minute or 2.
2. Add the lentils, soy sauce, breadcrumbs, balsamic vinegar, and onion granules. Stir together, and taste. Adjust seasonings, if needed (more salt? more balsamic?). Set aside.
2. Preheat the oven to 400 F. Grease an 8″ X 11″ baking pan (note: you may need to use a larger pan depending on the size of your mushrooms!). Line the pan with the mushrooms, gill side up. Drizzle balsamic vinegar into each cap (~½-1 tsp for each mushroom).
3. Stuff the mushrooms with the rosemary-sage lentil filling. Spray or lightly brush the top of the mushrooms with canola oil. Cover the pan with aluminum foil, and bake for 30 minutes. Remove from the oven, and serve as a vegan main entree or vegan side.