Lentil and Rice Stuffed Portobellos with Caramelized Onions

 

How was your holiday?!? We’re still in the midst of ours— enjoying the sunshine in beautiful Orlando and being kids again at Disney 🙂 This post is going to be short and sweet (since the pool is calling my name), but I wanted to share this simple, healthy dish that is a perfect way to give your body what it needs after those heavy Christmas meals.

After the holidays, I’m always craving lighter, veggie-loaded dishes to get my body back on track (especially after all those Christmas cookies). I’m definitely not talking about going on a “diet”— just giving my body the clean, whole foods that it craves on a regular basis. Without compromising flavor of course!

These portobellos are the perfect way to get those nutrients in— stuffed with protein-packed lentils, whole grains, and our favorite superfood, kale! To make this dish even more delicious, I topped these mushrooms with oh-so-flavorful caramelized onions. Ohhh these are truly the icing on the cake!

 

Lentil and Rice Stuffed Portobellos with Caramelized Onions // pumpkin & peanut butter

 

I feel like a total amateur saying this but…. this was my first time EVER caramelizing onions :/ Why had I never even tried to attempt to make these rich, flavorful, succulent little beauties?? I mean, they’re just onions— they couldn’t be that hard to make. And what an incredible topping they could have been on, well, anything! From soups to veggie burgers to risottos, the options were endless!

I guess my lazy side got the best of me.

But never again! I will be caramelizing on the regular now because these puppies are absolutely ADDICTING!!

So go whip these babies up— I swear they won’t disappoint! Now, back to the pool 🙂

 

Lentil and Rice Stuffed Portobellos with Caramelized Onions // pumpkin & peanut butter

Lentil and Rice Stuffed Portobellos with Caramelized Onions

Serves 2
Cook time 45 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Main Dish, Side Dish

Ingredients

  • 2 cups vegetable broth
  • 1/2 cup short grain brown rice, dry
  • 1/2 cup green lentils, dry
  • handful of chopped kale leaves
  • 2 tablespoons low sodium soy sauce (or tamarin if gluten free)
  • 1 tablespoon capers
  • 2 teaspoons dried rosemary, chopped
  • salt and pepper
  • 2 portobello mushrooms
  • 1 tablespoon extra virgin olive oil

for the caramelized onions

  • 1 tablespoon coconut oil
  • 1 large yellow onion, sliced into 1/4'' slices
  • pinch of salt
  • 2 tablespoons red wine or more vegetable broth

Note

I used Gimme Some Oven's recipe for Caramelized Onions

Directions

for the caramelized onions
Step 1
Start with your caramelized onions, since these will probably take the longest from start to finish. I used Gimme Some Oven's step-by-step directions to caramelize my onions, but I substituted coconut oil instead of butter. See note for link to instructions.
for the lentil and rice pilaf
Step 2
Pour 2 cups of vegetable broth in a medium sized pot, followed by a half a cup each of green lentils and short grain brown rice. Bring it to a boil, then turn down to a simmer and cover for 35-40 minutes.
for the mushrooms
Step 3
In the meantime, turn your oven to broil and line a baking sheet with parchment paper. Scoop the insides out of your portobello mushrooms with a large spoon. Brush the insides and outsides of the mushrooms with olive oil, salt, and pepper, then place on baking sheet and broil for 3-5 minutes, just to start releasing the moisture in the mushrooms. Remove from the oven, then turn to oven to 350 degrees.
Step 4
When the lentils and rice are cooked, add in a handful of chopped kale leaves, chopped rosemary, capers, and soy sauce. Stir to mix the pilaf and let the kale leaves wilt in the hot grains for a few minutes. When the kale leaves are wilted, use a large spoon to stuff the mixture into the portobello mushroom caps. You may have some extra pilaf leftover than you can enjoy on the side or save for lunch tomorrow! Bake for 8-10 minutes, or until mushrooms are very tender.
Step 5
Remove the mushrooms from the oven and top with a hearty serving of caramelized onions. Dig in!

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

4 Comments

  1. These sound INCREDIBLE – so much hearty flavour in such a small vessel!!
    I’m intrigued by you use of coconut oil instead of butter for caramelizing the onions… will definitely remember that next time I whip up a batch.

    • Right?!? The coconut oil turned out fantastic! I was very curious myself when I was testing this recipe, but was SO pleasantly surprised 🙂

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