Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 200 degrees Celsius and gently clean 4 large portobello mushroom caps with a damp cloth, carefully scooping out the gills with a spoon.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium heat, then add 1 small red onion, finely diced, and sauté for 5 minutes until softened.

3. 3

   Stir in 2 cloves of minced garlic, 1 teaspoon of ground cumin, 0.5 teaspoon of smoked paprika, and 0.25 teaspoon of cayenne pepper (if using), cooking for 1 minute until fragrant.

4. 4

   Add 1 cup of cooked brown lentils and 2 cups of chopped kale to the skillet, pouring in 0.5 cup of vegetable broth, and simmer for 5-7 minutes until the kale wilts and most of the liquid has evaporated.

5. 5

   In a small bowl, combine 0.25 cup of finely chopped walnuts and 2 tablespoons of nutritional yeast to create the crumble topping.

6. 6

   Evenly divide the lentil and kale mixture among the 4 prepared portobello mushroom caps, piling the filling high, and then sprinkle the walnut crumble over each stuffed mushroom.

7. 7

   Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the crumble topping is lightly golden brown.

8. 8

   Season with salt and black pepper to taste before serving the warm stuffed portobello mushrooms as a hearty main course.