Stuffed Portobello Mushrooms
2 large Portobello mushrooms, wipe clean w/ a damp towel and de-stem
1 tsp olive oil
1 small onion, diced
½ sweet red pepper, diced
1 rib diced celery
1 clove garlic, minced
¼ cup fresh walnut pieces, lightly toasted if desired to enhance the flavor
½ cup cooked lentils
¼ cup sun dried tomatoes, chopped
1 tsp fresh dill
Sea salt and freshly ground pepper, to taste
*(nice additions, cheese or a vinaigrette dressing or both)
Heat a cast iron or stainless steel sauté pan over high heat, pour olive oil in. Reduce heat to medium and sauté onions, celery, and red pepper until onions are translucent.
Add mushroom stems, garlic and dill to sauté pan and continue cooking till fragrant, approximately 3–5 minutes.
Add sun dried tomatoes, walnuts and lentils. Stir well to combine, remove from heat and season to taste.
Place Portobello caps on baking tray, gill side up and equally spoon the lentil veggie mixture into each, pressing gently to compact slightly. Top with cheese and or vinaigrette if you are using.
Bake in a 375°F oven for 20–25 minutes.