Maybe you aren’t vegan, but someone you love is and they are coming over for a holiday dinner? Well, making these vegan stuffed portobellos 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!
This vegan stuffed portobello mushrooms recipe uses 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 is drizzled with balsamic vinegar, and keeps the filling moist. They are easy to make and loaded with savory goodness.
If you have another vegan main dish in mind, this recipe also works well as a side dish. They’re terrific for fall, winter, Thanksgiving celebrations, or holiday celebrations. I love topping them with some gravy, and just going for it. I hope you love them too!
Portobello Mushrooms Stuffed with Rosemary-Sage Lentils
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 flat leaf parsley, finely chopped
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.