Vegan Stuffed Portobello Mushrooms
These vegan stuffed Portobello mushrooms are filled with a creamy, lightly spiced sweet potato and lentil mash and topped with crispy breadcrumbs. Vegetarian stuffed Portobello mushrooms are an ideal appetizer for a dinner with friends. Or, serve them as a light main course with a fresh salad and creamy soup.
Ingredients
- 6 Portobello mushrooms
- 2 tablespoons + 2 teaspoons olive oil divided
- 1 sweet potato
- ½ yellow onion finely diced
- 2 garlic cloves finely minced
- ¾ cup lentils canned (if using canned, drain) or cooked from dried
- 1 teaspoon Tabasco sauce
- 1 teaspoon balsamic vinegar
- 1 teaspoon smoked paprika
- sea salt and freshly ground black pepper
- ¾ cup bread crumbs
Instructions
- Preheat the oven to 375° F (190° C) Line a baking tray with parchment paper.
- Clean the outside of the sweet potato thoroughly. Prick with a fork 3 or 4 times, and put it on a microwave safe plate. Microwave for 5 minutes. If the sweet potato isn't done cooking in 5 minutes, continue microwaving in 30 second increments.
- Meanwhile, clean the mushrooms with a damp paper towel. Don't wash them directly under water. Gently scoop out the stems and gills and set them aside to use in the stuffing. Brush the outside of the mushrooms lightly with olive oil and set them on the backing tray, stem side up.
- Heat 1 tablespoon of olive oil in a non-stick skillet and saute the onion for 5 minutes. Finely chop the stems and gills of the mushrooms and saute for a 3 further minute.
- Add the lentils, garlic, Tabasco, balsamic vinegar and paprika. Scoop out the inside of the sweet potato and add it to the mixture, mashing everything together with the back of a wooden spoon. Stir in 3 tablespoons of the breadcrumbs, reserving the rest for sprinkling over the top. Season with salt and pepper.
- Divide the mixture between the mushrooms, and bake for 10 minutes.
- Add the remaining breadcrumbs to a small bowl with 2 teaspoons of olive oil. Stir to combine.
- Sprinkle the breadcrumb mixture over the mushrooms and bake for a further 5 minutes, or until the breadcrumbs are toasted and golden.
Notes
- You can make these vegan stuffed Portobello mushrooms gluten free by substituting your favorite vegan breadcrumbs.
Nutrition
Calories: 253kcalCarbohydrates: 36gProtein: 11gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gSodium: 147mgPotassium: 708mgFiber: 10gSugar: 6gVitamin A: 5354IUVitamin C: 3mgCalcium: 56mgIron: 3mg
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