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
Ingredients: (Serves 2)
– 2 Large Portobello Mushroom Caps
– Heaping 1/4 Cup of Brown or Green Lentils
– 1 Cup of Water
– 2 Hearts of Celery (diced)
– 1/2 Cup of diced Carrots
– 2 TB of Hummus (I used Tribe’s 40 Spice Hummus)
– 1/2 tsp of Smoked Paprkia
– 1/4 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 375°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.
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”
Ingredients: (Makes 1 large Tortilla Chip)
– 1 Frozen Food For Life Brown Rice Tortilla
– Cinnamon
Directions:
– Preheat the oven to 400ºF.
– 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!
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!
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!
Savvy Working Gal
This looks so good. I love portobella mushrooms. Congratulations on your SITS Day.
Strength and Sunshine
My too, they are the best 🙂 Thank you! XOXO
Definitely Ashlee (@definiteashlee)
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.
Strength and Sunshine
Thanks girl! I make this dish a few times a month. I love it so much and so does my family!
Natalia
This looks delish, and I’m always wondering what to do with my mushrooms.
Natalia
BTW Congrats on your SITS day!!
Strength and Sunshine
Thanks Natalia! This is my favorite go-to dinner 🙂
Kristin KH
Sounds delicious! Pinning!
Strength and Sunshine
Thanks Kristin!
Gabby @ the veggie nook
Hey Rebecca! I’m going to feature your recipe on Healthy Vegan Fridays tomorrow 🙂 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 🙂
strengthandsunshine
The Hummus makes the dish! Just added the link, thanks for the feature Gabby!
Jo-Lynne Shane {Musings of a Housewife}
That looks delish. Pinning!!!
strengthandsunshine
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!
laurasidestreet
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
strengthandsunshine
Thanks Laura! If you give them a try let me know!
Eco Friendly Homemaking
Oh I am so excited to try this recipe!!
strengthandsunshine
Hope you like it!
jessielovestorun
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 =)
strengthandsunshine
Thanks! Let me know who it turns out. 🙂
Caitlin
these mushrooms look AMAZING! i love stuffed mushrooms but often they are filled with heavy cheeses. these lentil versions seem nice and light.
strengthandsunshine
Yes, it was the perfect light dinner I was looking for that day!
makingthymeforhealth
I am in love with this portobello recipe! Seriously, it looks so good.
I have been craving homemade pizza like nobody’s business!
strengthandsunshine
Hey that would be a great idea to try…Portobello Pizzas!
Amy @ The Little Honey Bee
Yum! What a great idea. I love portobello mushrooms
strengthandsunshine
Mushrooms have so many possibilities!