Maybe you aren’t vegan, but someone you love is and they are coming over for a holiday dinner? Well, making this recipe for vegan stuffed portobello mushrooms with lentils and breadcrumbs says, “Hey, I thought of you, and wanted you to have something delicious to dine on at this gathering.” If this is you and you’re reading this, kudos to you, not vegan person, and your welcoming table! You’re awesome!
These vegan lentil stuffed portobello mushrooms use ingredients that are commonly found in many U.S. kitchens. The filling uses dried rosemary, dry rubbed sage, carrots, celery, leeks and breadcrumbs. The portobello mushroom caps are drizzled with balsamic vinegar, which not only add to the flavor, but also keep the filling moist. They are easy to make and taste like savory goodness.
These vegan stuffed portobello mushrooms work well as a main dish or side dish. They’re terrific for fall, winter, Thanksgiving, or holiday celebrations. I love topping them with some gravy, like Roasted Garlic Gravy, and just going for it. I hope you love them too!
Discover more UVK recipes, like Sweet Potato Lentil Soup, Grilled Portobello Mushroom Sandwiches with Kalamata Olive Tapenade, Vegan Stuffed Red Peppers with Chickpeas and Rice, or the Vegan California Benedict with Portobello Mushroom.
Vegan Stuffed Portobello Mushrooms with Lentils and Breadcrumbs
½ cup dry green lentils, rinsed
1¾ cup vegetable broth
6 medium portobello mushrooms, stems removed
1 tsp balsamic vinegar (+ more for drizzling the mushrooms)
1 large leek (white part only; rinsed thoroughly), halved and sliced thin
3 garlic cloves, finely chopped
1 large carrot, chopped
1 celery stalk, chopped
2 Tbsp olive oil
½ tsp dried rosemary
½ tsp dried rubbed sage
Black pepper, to taste
½ tsp onion powder
¼ cup finely chopped flat leaf parsley
1 Tbsp reduced sodium soy sauce
1⅓ cup breadcrumbs
1. First, you’ll need to cook the lentils for the vegan stuffed portobello mushroom filling. Add the lentils and broth is a small pot. Bring to a boil, and then, reduce the heat to a simmer. Cover and cook over low heat for 20-25 minutes or until fully cooked through. Set aside.
2. Line a large sheet pan with parchment. Place the mushrooms on top of it gills side up. Drizzle ~½-1 tsp balsamic vinegar into each mushroom cap. Set aside.
3. In a large skillet, add the leeks, garlic, carrot, celery, olive oil, rosemary, sage, black pepper (to taste) and onion powder. Constantly stirring around, sauté over medium-high heat for ~4 minutes or until the veggies start to sweat out.
4. Add the fully cooked lentils, 1 tsp balsamic vinegar, parsley, soy sauce, and breadcrumbs. Stir together the lentil filling for the vegan stuffed portobello mushrooms, and taste. Adjust seasonings, if needed (salt? more onion powder? more balsamic?).
5. Preheat the oven to 400º F. Stuff the portobello mushroom caps with the lentil filling. Spray the stuffed caps with canola oil. Bake at 400º F for 30-35 minutes. Remove from the oven. Serve these vegan stuffed portobello mushrooms as a main entree or side dish.
