Three out of four people in the house love mushrooms so I make them frequently in different forms. This hearty veggie dish is very filling and even though there is no meat you will still need a sharp knife to get into it.
The original recipe had Tempeh instead of lentils. I have had Tempeh and quite enjoy it, not to mention that it is easy to tricxk the family into thinking they are actually eating meat. Unless of course you have a suspicious daughter like mine that actually went through the garbage to look for the packaging.
Anyway, I replaced the Tempeh for Lentils which still gave a hearty “meaty” texture without the soy. Other substitutions you could make here are vegan cheese for the shredded mozarella for a vegan option. You could also substitute ground meat for the lentils for a meat eaters delight and very high protein content. Yes, lentils have protein but lean ground meat has no carbs. The lentils are how ever lower in calories, fat, trans fat and calcium. To make a long story short it really boils down to dietary preferences.
Quinoa Stuffed Portobellos Recipe
By Published: May 13, 2015
- Yield: 4 Servings
- Prep: 5 mins
- Cook: 10 mins
- Ready In: 15 mins
Ingredients
- 4 large Portobello caps rinsed clean and dried
- 3/4 cups Quinoa cooked
- 1 cups red lentils cooked
- 1/2 onion diced
- 1 cup spinach fresh
- 1 tomato sliced
- 1/4 cup Mozzarella shredded
- 1 tbsp olive oil
- 1/2 tbsp Paprika
- 1/2 tbsp Cumin
- 1/2 tbsp garlic powder
- 1/2 tbsp onion oowder
- sea salt to taste
- black pepper to taste
Instructions
- Turn on oven to high broil.
- Heat olive oil in a large saute pan over medium heat and add onion and lentils to pan and saute for 2-3 minutes, or until onion begins to soften.
- Add quinoa, spices, salt and pepper and saute a few more minutes.
- On a baking sheet, place portobello mushrooms brushed lightly with olive oil.
- Stack mushroom caps with spinach, quinoa mixture, sliced tomatoes, and shredded cheese.
- Broil for 10 minutes.
