Lentil Feta Stuffed Portobello

How to Make Lentil Feta Stuffed Portobello

1. 1

   Step 1: Preheat oven and prepare mushroom caps

   Preheat the oven to 400°F (200°C). Wipe the portobello caps clean, remove and reserve the stems, and gently scrape out the gills if desired to make more room for filling. Brush both sides of the caps with 1 tablespoon olive oil and season with half the salt and pepper, then place gill-side up on a baking sheet and roast for 8–10 minutes to release moisture.

   For this step

   • 4 countLarge portobello mushrooms
2. 2

   Step 2: Cook the lentils

   While the mushrooms roast, rinse the lentils and place them in a medium saucepan with 3 cups (720 ml) water. Bring to a simmer, reduce heat, and cook uncovered until tender but not mushy, about 20–25 minutes; drain any excess liquid and set aside to cool slightly.

   For this step

   • 1 cupDry green or brown lentils
   
3. 3

   Step 3: Make the lentil-feta filling

   Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat and sauté the minced shallot until translucent, 2–3 minutes; add the garlic and cook 30–60 seconds more until fragrant. Add the cooked lentils to the pan and remove from heat, then stir in the crumbled feta, panko breadcrumbs, lemon juice and the remaining salt and pepper until evenly combined—adjust seasoning to taste.

   For this step

   • 6 ozFeta cheese, crumbled
   • 1 mediumShallot, minced
   • 2 clovesGarlic, minced
   • 1/3 cupPanko breadcrumbs
   • 1 tbspFresh lemon juice
   
4. 4

   Step 4: Stuff the mushroom caps

   Spoon the lentil-feta mixture into each roasted portobello, mounding it slightly so the filling fills the cavity. Press gently so the filling adheres to the cap; you can sprinkle a little extra panko on top for added crunch if desired.
   
5. 5

   Step 5: Bake until heated and golden

   Return the stuffed mushrooms to the oven and bake at 400°F (200°C) for 12–15 minutes, until the filling is heated through and the tops are golden. For a crispier finish, broil for 1–2 minutes while watching carefully to avoid burning.
   
6. 6

   Step 6: Rest and serve

   Let the mushrooms rest 3–5 minutes to set the filling before serving. Serve warm as a main with a simple salad or grain, and squeeze a little extra lemon over the top if you like a brighter finish.

1. Preheat the oven to 400°F (200°C). Wipe the portobello caps clean, remove and reserve the stems, and gently scrape out the gills if desired to make more room for filling. Brush both sides of the caps with 1 tablespoon olive oil and season with half the salt and pepper, then place gill-side up on a baking sheet and roast for 8–10 minutes to release moisture.
2. While the mushrooms roast, rinse the lentils and place them in a medium saucepan with 3 cups (720 ml) water. Bring to a simmer, reduce heat, and cook uncovered until tender but not mushy, about 20–25 minutes; drain any excess liquid and set aside to cool slightly.
3. Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat and sauté the minced shallot until translucent, 2–3 minutes; add the garlic and cook 30–60 seconds more until fragrant. Add the cooked lentils to the pan and remove from heat, then stir in the crumbled feta, panko breadcrumbs, lemon juice and the remaining salt and pepper until evenly combined—adjust seasoning to taste.
4. Spoon the lentil-feta mixture into each roasted portobello, mounding it slightly so the filling fills the cavity. Press gently so the filling adheres to the cap; you can sprinkle a little extra panko on top for added crunch if desired.
5. Return the stuffed mushrooms to the oven and bake at 400°F (200°C) for 12–15 minutes, until the filling is heated through and the tops are golden. For a crispier finish, broil for 1–2 minutes while watching carefully to avoid burning.
6. Let the mushrooms rest 3–5 minutes to set the filling before serving. Serve warm as a main with a simple salad or grain, and squeeze a little extra lemon over the top if you like a brighter finish.