Lentil Stuffed Portobello Mushrooms

Main Dish , Meatless, Microwave/Oven Bag , Side Dish

Stuffed Portobello Mushrooms are the perfect treat for Meatless Mondays. The cooked lentils and mushroom “bun” give this dish a great texture and it is complimented perfectly with the Feta cheese and basil leaves. This tasty dish can also easily be made Vegan-friendly if you substitute the Feta cheese with Vegan cheese.

Courtesy of Chef Mark Cleveland

1 to 2 Servings

2 Portobello Mushrooms (stems removed)
½ cup of cooked lentils
½ cup of Kale or Spinach, finely cut
3 cherry tomatoes, halved
4 tablespoons of feta cheese (or Vegan cheese), crumbled
6 fresh basil leaves
Scallions, sliced
1 teaspoon of soy sauce
¼ teaspoon of Everson California Garlic Medley or flavored salt & spice blend
Salsa or marinara sauce, citrus wedges, and grated cheese for garnish (optional)
1 Ready. Chef. Go!® Microwave and Oven Steam Cooking Bag

BUY THIS RECIPE'S BAG

Portion the ingredients in half to evenly stuff into each Portobello Mushroom. Sprinkle the soy sauce and seasoning into each mushroom cap and let it marinade at room temperature for about 30 minutes. Grill or roast the mushrooms for 5 to 10 minutes (optional). Layer the cooked lentils, kale or spinach, feta, cherry tomatoes, basil, and scallions into each mushroom. Place the stuffed mushrooms into a Ready. Chef. Go!® bag and seal it.

Conventional Oven: Preheat the oven to 400° F. Place the bag on a baking sheet and cook for about 20 minutes.

Microwave: Place the bag on a microwave-safe dish and microwave on high for 3 minutes.

Let the bag cool for 1 to 2 minutes and then cut it open and plate the meal to serve. Garnish with salsa or marinara sauce, grated cheese (or shredded Vegan cheese), and wedges of fresh citrus.