How to Make Hearty Lentil & Veggie Stuffed Portobello Caps
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Preheat oven to 400°F (200°C). Remove mushroom stems and gently scrape out gills.
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Heat olive oil in a skillet over medium heat. Sauté onion for 2 minutes.
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Add spinach and cook until wilted. Stir in lentils, tomato paste, basil, salt, and pepper.
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Spoon lentil mixture into each mushroom cap.
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Place caps on a baking sheet and bake for 15-18 minutes until mushrooms are tender.
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Serve warm, garnished with fresh basil if desired.
Pro Tips for Perfect Hearty Lentil & Veggie Stuffed Portobello Caps
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large portobello mushroom caps, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Hearty Lentil & Veggie Stuffed Portobello Caps?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Hearty Lentil & Veggie Stuffed Portobello Caps?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large portobello mushroom caps?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.