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Home Β» Main Dish Β» Vegan Stuffed Portobello Mushrooms and a Sweet Crunchy Treat

Vegan Stuffed Portobello Mushrooms and a Sweet Crunchy Treat

Published: Aug 28, 2013 Β· Modified: Dec 24, 2014 by Rebecca Pytell Β· This post may contain affiliate links.

I have been craving lentils for weeks now. Even though I have been eating them a new way every week, I still can not get enough! Not only that but my crazy mushroom love that popped up this summer is still going strong. Thus I knew exactly what I needed to buy when I stopped at the grocery this weekend. A new bag of lentils and big beautiful Portobello Mushroom caps! I have never made stuffed mushrooms before, stuffed peppers, but not mushrooms. I had no idea how long to bake them or how it would come out but I decided to just wing it. And like I have said before, those "wing-it" recipes are always the best. Well I was not let down with this recipe! I was so sad that I only bought two mushroom caps (one for me and one for my mom). I am pretty sure I should have bought 20 (19 for me and 1 for her). These mushrooms were so good I can not wait to make them again!

Vegan Stuffed Portobello Mushrooms

Stuffed Portobello 4

Ingredients: (Serves 2)

- 2 Large Portobello Mushroom Caps

- Heaping ¼ Cup of Brown or Green Lentils

- 1 Cup of Water

- 2 Hearts of Celery (diced)

- ½ Cup of diced Carrots

- 2 TB of Hummus (I used Tribe's 40 Spice Hummus)

- ½ tsp of Smoked Paprkia

- ¼ tsp of Onion Powder and Garlic Powder (you can use more depending on what type of hummus you use.)

- 1 tsp of Dried Oregano

- Dried Parsley (to top each 'shroom)

Directions:

- Preheat the oven to 375Β°F. Rinse your lentils and bring a pot with 1 cup of water to a boil. Add the lentils, cook on high for 4 minutes, then reduce to slightly more than a simmer.

- In the meantime get your veggies ready and then add them to the lentils. The lentils should be done after about 20 minutes. Add the 2 TB of hummus and the rest of the spices to the lentils and smash and mash everything together.

- Keep the lid on the pot and get to work on de-gilling your mushrooms. I used my trusty Micky Moose metal ice cream scoop to scoop out the gills. Once done lightly rinse the caps with water and place them on a foiled and oiled baking sheet.

- Divide the lentil mixture between both caps and just scoop it right into the caps. Sprinkle some Parsley on the tops of each. Then place them in the oven for 15 minutes. Remove and Serve. Prepare to have your taste buds take a mind blowing journey.

Stuffed Portobello 2 Stuffed Portobello 1 Stuffed Portobello 3

Next up I want to share a really quick and easy sweet and crunchy treat with you all. I love making this as a really quick "side dish" to accompany any main event. Behold the home-made cinnamon tortilla "chip"! Warm, crunchy, sweet, delicious, and 2 simple ingredients.

Home-made Baked Cinnamon Tortilla "Chip"

Cinnamon Tortilla 3

Ingredients: (Makes 1 large Tortilla Chip)

- 1 Frozen Food For Life Brown Rice Tortilla

- Cinnamon

Directions:

- Preheat the oven to 400ΒΊF.

- Foil and Oil a baking sheet and place your frozen tortilla right down on it. Then go crazy and pour sprinkle cinnamon all over it. I usually rub it in then tap of the excess and repeat.

- Place the sheet in the oven and let the magic happen. It usually takes about 10ish minutes but be very careful and keep taking peaks every few minutes because it can burn really easy. That has happened to me...and it was so sad.

- Take the tortilla out once it is browned around the edges and crunchy! Then let it cool a few...I usually can't wait and burn my hands, but then you can just break pieces off and enjoy the crunchy cinnamony deliciousness!Cinnamon Tortilla 1

Cinnamon Tortilla 2

Remember to link up your favorites or recent eats with Jen's WIAW! Thanks as always for hosting such a fun bloggie link-up Jen!

WIAWbutton

Also featured on Healthy Vegan Friday! Check it out for some great vegan eats.

So tell me:

What have been your recent food cravings? Lentils, Mushroom, and PUMPKIN!

Sweet or salty, crunchy or soft? I hate salty things, that's why i never cook with it. I like my sweet to be from fruit and spices not necessarily sugar. I definitely like crunchy things way more then soft!

Related

Previous Post: « Summer Bucket List Review
Next Post: Thursday Things 8/29/13 »

Reader Interactions

Comments

  1. Savvy Working Gal

    February 26, 2014 at 9:44 pm

    This looks so good. I love portobella mushrooms. Congratulations on your SITS Day.

    Reply
    • Strength and Sunshine

      February 27, 2014 at 1:15 am

      My too, they are the best πŸ™‚ Thank you! XOXO

      Reply
  2. Definitely Ashlee (@definiteashlee)

    February 26, 2014 at 1:17 pm

    Oh. my. god. YUM! My mouth is literally watering over here. I've been craving mushrooms all week and this just looks too good for words to describe.

    Reply
    • Strength and Sunshine

      February 26, 2014 at 6:10 pm

      Thanks girl! I make this dish a few times a month. I love it so much and so does my family!

      Reply
  3. Natalia

    February 26, 2014 at 10:32 am

    This looks delish, and I'm always wondering what to do with my mushrooms.

    Natalia

    BTW Congrats on your SITS day!!

    Reply
    • Strength and Sunshine

      February 26, 2014 at 12:18 pm

      Thanks Natalia! This is my favorite go-to dinner πŸ™‚

      Reply
  4. Kristin KH

    February 26, 2014 at 8:30 am

    Sounds delicious! Pinning!

    Reply
    • Strength and Sunshine

      February 26, 2014 at 10:33 am

      Thanks Kristin!

      Reply
  5. Gabby @ the veggie nook

    September 11, 2013 at 8:01 pm

    Hey Rebecca! I'm going to feature your recipe on Healthy Vegan Fridays tomorrow πŸ™‚ I love how you added hummus to the filling!

    Would you mind putting a link to Healthy Vegan Fridays in the post? Technically I'm not supposed to feature it without one. We'd really appreciate it as linking back to us helps get the word out about our link party πŸ™‚

    Reply
    • strengthandsunshine

      September 11, 2013 at 8:25 pm

      The Hummus makes the dish! Just added the link, thanks for the feature Gabby!

      Reply
  6. Jo-Lynne Shane {Musings of a Housewife}

    September 02, 2013 at 9:33 am

    That looks delish. Pinning!!!

    Reply
    • strengthandsunshine

      September 02, 2013 at 9:43 am

      Thanks! Definitely give them a try. I made them again last night, but forgot to buy celery so I improvised with some eggplant and used sweet roasted red pepper hummus and they were absolutely delicious!

      Reply
  7. laurasidestreet

    August 31, 2013 at 5:08 pm

    These look so good, I love stuffed mushrooms and I have never seen a recipe quite like this one so thanks so much for sharing
    Just popping over from SITS sharpest

    Laura x
    http://www.sidestreetstyle.com

    Reply
    • strengthandsunshine

      August 31, 2013 at 5:12 pm

      Thanks Laura! If you give them a try let me know!

      Reply
  8. Eco Friendly Homemaking

    August 29, 2013 at 1:25 pm

    Oh I am so excited to try this recipe!!

    Reply
    • strengthandsunshine

      August 29, 2013 at 2:45 pm

      Hope you like it!

      Reply
  9. jessielovestorun

    August 28, 2013 at 11:25 pm

    I love this idea of stuffing a mushroom.. actually, I love this whole recipe. Will be adding it to our meal plan for next week =)

    Reply
    • strengthandsunshine

      August 28, 2013 at 11:48 pm

      Thanks! Let me know who it turns out. πŸ™‚

      Reply
  10. Caitlin

    August 28, 2013 at 3:16 pm

    these mushrooms look AMAZING! i love stuffed mushrooms but often they are filled with heavy cheeses. these lentil versions seem nice and light.

    Reply
    • strengthandsunshine

      August 28, 2013 at 3:20 pm

      Yes, it was the perfect light dinner I was looking for that day!

      Reply
  11. makingthymeforhealth

    August 28, 2013 at 2:15 pm

    I am in love with this portobello recipe! Seriously, it looks so good.

    I have been craving homemade pizza like nobody's business!

    Reply
    • strengthandsunshine

      August 28, 2013 at 2:18 pm

      Hey that would be a great idea to try...Portobello Pizzas!

      Reply
  12. Amy @ The Little Honey Bee

    August 28, 2013 at 12:17 pm

    Yum! What a great idea. I love portobello mushrooms

    Reply
    • strengthandsunshine

      August 28, 2013 at 12:28 pm

      Mushrooms have so many possibilities!

      Reply

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Hey there, welcome to Strength and Sunshine! I’m Rebecca and I'm so glad you're here! This is your go-to destination for delicious, fun, and (mostly) healthy gluten-free and allergy-free recipes, tips & tricks, advice, as well as celiac and food allergy coaching services! More about me



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CLICK the LINK in my BIO @rebeccagf666 for the FULL RECIPE on the BLOG! πŸ‘†πŸ‘†
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Time for a double take! 🀯😳
No potatoes were harmed in the making of this recipe 🀣
*
Irish Potato Candy (Vegan, Gluten-Free) πŸ˜‹πŸ₯”πŸ¬πŸ€
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This Pile of Imposter Potatoes is :πŸ‘‡
Gluten-Free ❀️
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A soft coconut cream candy rolled in cinnamon, it's typically made with dairy, but this vegan version swaps out the dairy for @daiyafoods cream cheese, @countrycrock plant butter, then add some @swervesweetie, @edwardandsons shredded coconut, and vanilla extract! Once you have the dough, the fun begins by shaping the little potatoes and rolling them in @simplyorganicfoods cinnamon! πŸ˜‹πŸ₯₯
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CLICK the LINK in my BIO @rebeccagf666 for the FULL RECIPE on the BLOG! πŸ‘†πŸ‘†
https://strengthandsunshine.com/irish-potato-candy/
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Moist, buttery, sweet, and cinnamony with a perfect streusel crumb topping...πŸ₯°
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Baked Gluten-Free Coffee Cake Doughnuts (Vegan, Allergy-Free)πŸ˜‹β˜•οΈπŸŽ‚πŸ©
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Gluten-Free ❀️
Allergy-Free 🧑
Vegan πŸ’›
Sugar-Free + Oil-Free πŸ’š
Easy & Quick (Baked in 10 Minutes!) πŸ’™
Must-Have Breakfast, Brunch, or Dessert πŸ’œ
*
Homemade doughnuts are always a good thing and combine that with everyone's favorite breakfast CAKE, well, how could you go wrong? πŸ€”Just grab your @wiltoncakes donut pan, favorite gluten-free like @bobsredmill, some @swervesweetie, @countrycrock vegan butter, @so_delicious to make my homemade sour cream (you HAVE to have sour cream for a classic moist coffee cake!), and of course, TONS of @simplyorganicfoods cinnamon! πŸ€€πŸ™Œ
*
These are like an allergy-free throwback to @entenmanns FAMOUS crumb donuts! That crumb topping was the best! But don't worry, you'll be able to satisfy that craving with these bad boys! Now all you have to do is bake up these doughnuts, grab some freshly brewed coffee, and savor your moment or doughnut bliss! 😍🍩❀️
*
CLICK the LINK in my BIO @rebeccagf666 for the FULL RECIPE on the BLOG! πŸ‘†πŸ‘†
https://strengthandsunshine.com/baked-gluten-free-coffee-cake-doughnuts-vegan/
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