Vegan Stuffed Portobello Mushrooms and a Sweet Crunchy Treat

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!