Smoky Chipotle Deluxe Lentil Stuffed Portobello Mushrooms

These portobello mushrooms are packed with plant‑based protein and smoky chipotle flavor. The filling blends lentils, sautéed spinach, and a touch of feta for creaminess. Serve them hot out of the oven for a satisfying 30‑minute main course anyone can whip up.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 large portobello mushroom caps, stems removed and gills trimmed
• 1 cup cooked green lentils
• 1 cup fresh spinach, chopped
• 1/4 cup crumbled feta cheese
• 1/4 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chipotle powder (or 1/2 chipotle pepper in adobo sauce, minced)
• 1 clove garlic, minced
• Zest of 1 lime
• Salt and black pepper, to taste
• Fresh cilantro, chopped (for garnish)
• 1 lime, cut into wedges (for serving)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the cleaned mushroom caps on a parchment‑lined baking sheet, gill side up.
3. Heat the olive oil in a skillet over medium heat. Sauté garlic until fragrant, about 30 seconds.
4. Add the lentils, spinach, smoked paprika, cumin, chipotle powder, pinch of salt, and pepper. Cook, stirring, until the spinach wilts, about 3 minutes.
5. Remove from heat and stir in feta, mozzarella, and lime zest. Taste and adjust seasoning.
6. Ladle the lentil mixture into each mushroom cap, packing it snugly.
7. Bake for 15–18 minutes, until the mushrooms are tender and the cheese on top is melted and lightly browned.
8. Remove from oven, sprinkle with fresh cilantro, and serve with lime wedges on the side.

Chef's Note

Pro tip: Use a small spoon to scrape out the mushroom stems before stuffing—this creates a larger cavity for the filling and keeps everything neat.

Make-Ahead Tips

Store filled mushrooms in an airtight container in the refrigerator for up to 24 hours. Reheat in a 350°F (175°C) oven for 10 minutes or until heated through.

Substitutions

Swap lentils for cooked chickpeas or quinoa for a different texture. Use cottage cheese instead of feta for a milder flavor.