Preheat oven to 375 degrees F (190 degrees C).
Remove the dark brown gills from each of the Portabella Mushroom Cap (4) by scraping the inside of the cap with a small kitchen spoon. Season each cap with Kosher Salt (to taste), Ground Black Pepper (to taste), and Olive Oil (1/2 tablespoon).
On a baking sheet, cook the mushrooms for 10 minutes in the oven. Remove from the oven, and set aside.
Place Green Lentils (3/4 cup) and Water (1 3/4 cup) in a medium saucepot. Place over high heat, and bring to a boil.
Turn down to medium heat, and simmer the lentils until tender, about 12-13 minutes. Drain and set aside.
While the lentils are cooking, place a large pan over high heat, add the Sweet Potato (1), Shallot (1), Kosher Salt (to taste), Unsalted Butter (1 tablespoon), and Water (1 1/4 cup).
Cook the sweet potatoes until all the liquid has evaporated and sweet potatoes are tender.
Place the Medjool Dates (6) in a small bowl, and soak in warm water for 10 minutes.
In a large mixing bowl, combine the Gorgonzola Cheese (1.5 ounce), Cream Cheese (1 ounce), Lemon (1/2), Olive Oil (1/2 tablespoon), Kosher Salt (to taste), and Ground Black Pepper (to taste). Mix thoroughly to combine, and set aside.
Add the sweet potatoes, shallots, green lentils, and hydrated dates and mix thoroughly to combine. Divide this mixture onto the two portabella caps, and place the stuffed caps back in the oven for 8-10 minutes.
In a small mixing bowl, combine Italian Flat-Leaf Parsley (5 sprig), Lemon (1 teaspoon), Kosher Salt (to taste), and Ground Black Pepper (to taste).
Remove caps from oven, place two on each plate, and top with parsley mixture. Enjoy!