Roasted Portobello Mushrooms with Savory Lentil Stuffing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Portobello Mushrooms with Savory Lentil Stuffing

YOUR SOLIN GENERATED RECIPE

Roasted Portobello Mushrooms with Savory Lentil Stuffing

Enjoy a hearty and comforting dish featuring robust portobello mushrooms filled with a savory medley of protein-packed lentils, crumbled tofu, and fresh spinach, enhanced with a hint of garlic and onion, then roasted to perfection with a drizzle of olive oil. This balanced meal offers a satisfying blend of textures and rich, earthy flavors that will delight your taste buds.

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NUTRITION

512kcal
Protein
35.7g
Fat
20.4g
Carbs
58.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Portobello Mushrooms (≈242g)

1 cup Cooked Lentils (≈198g)

100g Extra Firm Tofu

1 cup Fresh Spinach (≈30g)

1 tbsp Extra Virgin Olive Oil

1/4 cup diced Yellow Onion (≈40g)

2 cloves Garlic (≈6g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Carefully remove the stems from the portobello mushrooms and gently scrape out the gills if desired for a cleaner texture.

  • 2

    In a non-stick skillet, heat the olive oil over medium heat. Sauté the diced yellow onion and minced garlic until they are soft and fragrant, about 3-4 minutes.

  • 3

    Add the crumbled tofu to the pan and cook for an additional 2 minutes, then stir in the cooked lentils and fresh spinach. Allow the spinach to wilt slightly. Season the mixture with salt and pepper to taste.

  • 4

    Spoon the savory mixture evenly into the cavity of each portobello mushroom.

  • 5

    Place the stuffed mushrooms on a baking sheet and roast in the preheated oven for 15-20 minutes, until the mushrooms are tender and the filling is warmed through.

  • 6

    Remove from the oven, let cool for a couple of minutes, then serve warm. Enjoy your hearty, balanced meal!

Roasted Portobello Mushrooms with Savory Lentil Stuffing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Portobello Mushrooms with Savory Lentil Stuffing

YOUR SOLIN GENERATED RECIPE

Roasted Portobello Mushrooms with Savory Lentil Stuffing

Enjoy a hearty and comforting dish featuring robust portobello mushrooms filled with a savory medley of protein-packed lentils, crumbled tofu, and fresh spinach, enhanced with a hint of garlic and onion, then roasted to perfection with a drizzle of olive oil. This balanced meal offers a satisfying blend of textures and rich, earthy flavors that will delight your taste buds.

NUTRITION

512kcal
Protein
35.7g
Fat
20.4g
Carbs
58.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Portobello Mushrooms (≈242g)

1 cup Cooked Lentils (≈198g)

100g Extra Firm Tofu

1 cup Fresh Spinach (≈30g)

1 tbsp Extra Virgin Olive Oil

1/4 cup diced Yellow Onion (≈40g)

2 cloves Garlic (≈6g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Carefully remove the stems from the portobello mushrooms and gently scrape out the gills if desired for a cleaner texture.

  • 2

    In a non-stick skillet, heat the olive oil over medium heat. Sauté the diced yellow onion and minced garlic until they are soft and fragrant, about 3-4 minutes.

  • 3

    Add the crumbled tofu to the pan and cook for an additional 2 minutes, then stir in the cooked lentils and fresh spinach. Allow the spinach to wilt slightly. Season the mixture with salt and pepper to taste.

  • 4

    Spoon the savory mixture evenly into the cavity of each portobello mushroom.

  • 5

    Place the stuffed mushrooms on a baking sheet and roast in the preheated oven for 15-20 minutes, until the mushrooms are tender and the filling is warmed through.

  • 6

    Remove from the oven, let cool for a couple of minutes, then serve warm. Enjoy your hearty, balanced meal!