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Lilly’s Table

 
 
Apple, Fennel & Blue Cheese Salad
© Lillys-Table.com Photo of Lentil & Blue Cheese Stuffed Portabellos
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Lentil & Blue Cheese Stuffed Portabellos

from Lentil Blue Cheese Portobellos with Apple Fennel Salad, the Week of March 4, 2012.
View the previous recipe for this meal.

You know those little stuffed mushrooms that are so delightful at parties? Imagine a slightly bigger version, except with lentils instead of breading, making it not only gluten-free, but with protein too. Make it as a main dish or a side.

We start with cooked lentils which often need to be soaked and boiled. Alternatively, save time by using the tiny red lentils (cook up unsoaked in 15-20 minutes) or save even more time by buying them in a can, often at health food stores.

Ingredients

  • 2 portabellos
  • 1 cup onion, diced
  • 1 cup lentil, cooked
  • 1 cup arugula, or spinach, roughly chopped
  • 2 ounces blue cheese, crumbled or feta or your favorite nuts
  • ¼ teaspoon salt, or more to taste
  • 1 pinch black pepper
  • ½ teaspoon balsamic vinegar
  • 1 tablespoon olive oil

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 425.

Add a splash of olive oil to a saute pan over medium heat. Toss in the onions.

Wash and pat the portobellos dry. Scoop out the gills and stem. Rub the inside and outside of the mushrooms with the remaining olive oil, a sprinkle of salt and place in the oven.

Mince the gills & innards and toss in with the onions. Saute for about 5 minutes until the onions and mushrooms are softened. Add a splash of water if they begin to stick to the pan.

Toss in the arugula until wilted.

Fold the veggies together with the lentils, cheese, salt and pepper to taste.

Fill the portobellos with the lentils, mounding on top.

Place back in the oven for about 5-10 more minutes until the lentils are hot and the cheese appears melted.