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Wholesome Lentil Stuffed Portobello Recipe with Easy Creamy Cashew Sauce

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A hearty and nourishing vegetarian dish featuring large Portobello mushrooms stuffed with a savory lentil filling and topped with a smooth, creamy cashew sauce. Perfect for a quick, satisfying meal that feels indulgent yet wholesome.

Ingredients

Scale
  • 4 large Portobello mushroom caps, stems removed and cleaned
  • 1 ½ cups cooked brown or green lentils (about 300g)
  • ¾ cup raw, unsalted cashews (100g), soaked in warm water for 20 minutes
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • ½ cup vegetable broth (120ml), low sodium
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons olive oil, plus extra for brushing mushrooms
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • A small handful fresh parsley or cilantro, chopped
  • Optional: pinch of red pepper flakes

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it to prevent sticking.
  2. Gently wipe each mushroom cap with a damp cloth to clean. Remove and reserve stems. Brush the caps lightly with olive oil and place them gill-side up on the baking sheet. Set aside.
  3. Heat 2 tablespoons olive oil in a skillet over medium heat. Add minced garlic and chopped onion. Sauté for 3-4 minutes until softened and fragrant, stirring frequently to avoid burning.
  4. Sprinkle in ground cumin and smoked paprika, stirring for about 30 seconds to toast the spices lightly.
  5. Add cooked lentils to the skillet and pour in vegetable broth. Cook for 5-7 minutes, stirring occasionally, until the liquid mostly evaporates and lentils absorb the flavors. Season with salt and pepper to taste. Remove from heat.
  6. Drain soaked cashews and add to a food processor. Pour in lemon juice and ½ cup (120ml) fresh water. Blend until completely smooth and creamy, scraping down sides as needed (about 2-3 minutes).
  7. Spoon the lentil mixture generously into each mushroom cap, mounding slightly.
  8. Place the baking sheet in the preheated oven and roast for 20-25 minutes until mushrooms are tender and filling is slightly golden on top.
  9. Drizzle the creamy cashew sauce over the mushrooms just before serving. Garnish with chopped fresh parsley or cilantro.

Notes

Soak cashews for about 20 minutes in warm water for the creamiest sauce. Avoid over-soaking to prevent watery sauce. Use a powerful food processor or blender for smooth texture. Brush mushrooms with olive oil before roasting to prevent dryness and encourage caramelization. The sauce can be gently warmed but should not be boiled. Leftovers keep well refrigerated for up to 3 days and reheat best in the oven or on stovetop with a splash of broth.

Nutrition

Keywords: lentil stuffed mushrooms, Portobello mushrooms, creamy cashew sauce, vegetarian recipe, vegan dinner, healthy stuffed mushrooms, easy weeknight meal

Find it online: https://sweetstirring.com/wholesome-lentil-stuffed-portobello-recipe-with-easy-creamy-cashew-sauce/