Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...
Pile on the flavor with lentils and kale to turn portobello mushrooms into a family meal
This meatless dish is easy to make, which is great on a Monday (or any day), when you're looking for a bit of a break. Not only are these garlicky lentil and kale-stuffed portobello mushrooms healthy, but they'll satisfy hungry diners.
I've loaded on the garlic because it goes so well with the lentils and kale that get piled onto the portobello mushrooms. After baking, garnish with feta cheese for a bit of a salty touch.
Garlicky lentil and kale-stuffed portobello mushrooms recipe
2 large portobello mushrooms
3 tablespoons olive oil, divided
2-1/2 cups packed chopped kale
3 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon fresh thyme, plus extra for garnish
2 cups cooked lentils
Feta cheese crumbles, for garnish
Preheat the oven to 400 degrees F. Place the oven rack on the setting closest to the bottom of the oven.
Remove the stems from the mushrooms, and use a spoon to scrape away the dark gills from inside the mushroom caps.
Brush the rounded sides of the caps with 1 tablespoon of olive oil, and place them onto a baking sheet with the inside of the mushrooms facing up.
To a large skillet over medium heat, add 2 tablespoons of olive oil. When the oil is hot, add the kale, garlic, salt, pepper and thyme. Cook, stirring, until the kale turns a brighter shade of green and softens.
Add the cooked lentils, and stir to combine. Remove from the heat.
Divide the mixture equally, and spoon it into each mushroom cap, mounding it slightly.
Place on the bottom rack of the oven, and cook for 15 to 20 minutes. Remove from the oven, garnish with the feta cheese, and serve warm.