Make dinner extra special with these stuffed portobello mushroom boats. They get a vegan protein boost that looks gorgeous and tastes just as good.

What if I told you that this filling, protein-packed main dish can be ready and on the table in about 30 minutes? Yes, it’s true! Not only is this dish a fast vegan protein option, it’s also bursting with all kinds of crunchy, chewy textures and savory flavors from the rosemary, parsley, and garlic. Don’t forget the Balsamic-Apple Glaze, which takes just a couple of minutes to stir together; its tangy sweetness makes everything pop, so be sure to have it on hand—I bet you’ll be reaching for more!

Try to select the largest portobello mushrooms you can find as they’ll hold a lot more crumble than smaller ones will. If you are using smaller caps, just ensure you have around 11⁄2 pounds of caps total, and add a bit less crumble to each. Feelin’ festive? Add some chopped dried cranberries to the crumble! To round out this hearty dish, serve the portobello boats with my Crispy Brussels Sprouts in Garlic Oil or Roasted Garlic Cauliflower Rice.

Storage

I like to store any leftovers (fully assembled, including the glaze!) in a baking dish covered with aluminum foil in the fridge for up to 4 days. When I want to serve them, all I have to do is pop the covered dish into the oven. Reheat at 400°F (200°C) for 17 to 23 minutes, until warmed through.

Tips

If your portobellos are on the small side, simply double the number called for. To clean the portobellos, rub the outside with damp paper towels to remove any debris. With a small spoon, scrape out the black gills inside the cap and discard them.

You can substitute 1½ teaspoons dried rosemary for the fresh rosemary, adding it to the skillet in step 4 with the walnuts and lentils.

One 14-ounce (398 mL) can of lentils is equivalent to 1½ cups cooked lentils, if you prefer to cook them from scratch.

Make it nut-free by using 3⁄4 cup (120 g) roasted pepitas in place of the walnuts.

Portobello Boats with Rosemary-Lentil Crumble and Balsamic-Apple Glaze

Not only is this dish a fast vegan protein option, it’s alsobursting with all kinds of crunchy, chewy textures and savoryflavors from the rosemary, parsley, and garlic.

Course Main Course, Side Dish

Cuisine plant-based, vegan

Keyword stuffed mushrooms

Prep Time 20

Cook Time 15

Servings 6 servings

Ingredients

2 tbsp extra-virgin olive oil
6-8 medium or large portobello mushrooms stemmed and cleaned
fine sea salt
1 cup onion finely chopped
3 large garlic cloves minced
1 cup walnuts
2-4 tsp fresh rosemary minced
½ cup fresh parsley finely chopped
1 can lentils rinsed and drained
2 tsp sherry vinegar or to taste
freshly ground black pepper

For the Balsamic-Apple Glaze

½ cup ketchup
¼ cup balsamic vinegar
¼ cup applesauce or apple butter
2 tbsp pure maple syrup

Instructions

Preheat the oven to 400°F (200°C). Line a large baking sheetwith parchment paper.
Using 1 tablespoon of the olive oil, brush the tops andbottoms of the portobellos until each is completely coated.Place them stemmed-side down on the prepared baking sheetand sprinkle each with a pinch of salt. Bake for 20 minutes,or until the caps look like they are shriveling up and are fork-tender (very large mushrooms may need 5 minutes more).
Meanwhile, in a medium skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and garlic and stir to coat with the oil. Sauté for 5 to 6 minutes, until the onion issoftened.
Chop the walnuts into pieces just smaller than pea-sized.Add the walnuts, 2 teaspoons of the rosemary, the parsley,drained lentils, vinegar, and salt (I use about 1⁄2 teaspoon) and pepper to taste to the onion mixture in the skillet and stir well to combine. Taste and adjust the seasonings, if desired. Cook fora few minutes, until heated through. Taste and stir in more ofthe rosemary, if you’d like a stronger rosemary flavor.
Make the Balsamic-Apple Glaze: In a small pot, whisk together the ketchup, vinegar, applesauce, and maple syrup and heat over medium-low heat, stirring every now and then, until warmed through.
Place the roasted portobellos stemmed-side up, like a bowl, and divide the crumble evenly among them (I use about 1⁄2 cup crumble on the large portobellos and¼ on the smaller ones). Season with a sprinkle of salt and pepper and serve immediately, drizzled generously with the warm glaze.

Reprinted with permission from Oh She Glows for Dinner, by Angela Liddon, Avery 2020.

Stuffed Portobello Mushroom Boats With Rosemary-Lentil Crumble and Balsamic-Apple Glaze