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RECIPE
14 INGREDIENTS 12 STEPS 55min

Stuffed Roasted Portabella Mushrooms

4.5
4 Ratings
Recipe by Chef Robert Lupo.
Stuffed Roasted Portabella Mushrooms Recipe | SideChef
Recipe by Chef Robert Lupo.
Southern-infused and internationally-inspired meals mailed to your home.
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Southern-infused and internationally-inspired meals mailed to your home.
55min
Total Time
$7.40
Cost Per Serving

Ingredients

Servings
2
US / METRIC
4
Large Portabella Mushroom Caps
3/4 cup
Green Lentils
3 cups
Water
1
Medium Sweet Potato , peeled, cubed
1
Small Shallot , thinly sliced
to taste
3 Tbsp
Gorgonzola Cheese
2 Tbsp
Cream Cheese
1/2
Lemon , zested, juiced
1 tsp zest and juice from 1/2 of a lemon per 2 servings
6
Medjool Dates , chopped
5 sprigs
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
396
FAT
24.0 g
PROTEIN
21.2 g
CARBS
43.5 g

Cooking Instructions

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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Remove the dark brown gills from each of the Portabella Mushroom Caps (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 Tbsp) .
Step 3
On a baking sheet, cook the mushrooms for 10 minutes in the oven. Remove from the oven, and set aside.
Step 4
Place Green Lentils (3/4 cup) and Water (1 3/4 cups) in a medium saucepot. Place over high heat, and bring to a boil.
Step 5
Turn down to medium heat, and simmer the lentils until tender, about 12-13 minutes. Drain and set aside.
Step 6
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 Tbsp) , and Water (1 1/4 cups) .
Step 7
Cook the sweet potatoes until all the liquid has evaporated and sweet potatoes are tender.
Step 8
Place the Medjool Dates (6) in a small bowl, and soak in warm water for 10 minutes.
Step 9
In a large mixing bowl, combine the Gorgonzola Cheese (3 Tbsp) , Cream Cheese (2 Tbsp) , Lemon (1/2) , Olive Oil (1/2 Tbsp) , Kosher Salt (to taste) , and Ground Black Pepper (to taste) . Mix thoroughly to combine, and set aside.
Step 10
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.
Step 11
In a small mixing bowl, combine Italian Flat-Leaf Parsley (5 sprigs) , juice from Lemon (1/2) , Kosher Salt (to taste) , and Ground Black Pepper (to taste) .
Step 12
Remove caps from oven, place two on each plate, and top with parsley mixture. Enjoy!

Rate & Review

4.5
4 Ratings
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Nutrition Per Serving
Calories
396
% Daily Value*
Fat
24.0 g
31%
Saturated Fat
11.1 g
55%
Trans Fat
0.2 g
--
Cholesterol
50.6 mg
17%
Carbohydrates
43.5 g
16%
Fiber
20.2 g
72%
Sugars
0.5 g
--
Protein
21.2 g
42%
Sodium
295.8 mg
13%
Vitamin D
--
--
Calcium
193.1 mg
15%
Iron
6.1 mg
34%
Potassium
18.8 mg
0%
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