Lentil and Leek Stuffed Portobello Mushrooms Topped With Ricotta Cheese
For this version, I decided to top each mushroom with fresh ricotta cheese but you don't have to if you don't want the extra fat or calories. Instead, you can opt to leave the cheese out to make it a more waist-friendly vegan dish:)
For this recipe you will need:
4 large Portobello mushrooms
2 tbsp. of extra virgin olive oil
100g of washed canned lentil beans
1 chopped leek
250g of ricotta cheese
dash of salt and pepper
1 tbsp. of chopped fresh parsley
1 tbsp. of low sodium soya sauce
1. Rinse mushrooms under water and pat dry. Clean inside of mushrooms with a large spoon. (Save the insides as you will need to use them for your stuffing). Next, chop the mushroom you just scooped, into small pieces and place aside.
2. In a large pan, add oil, leek, mushroom pieces, lentils, salt, pepper and soya sauce. Cook on medium heat for 5-7 minutes remembering to stirr often.
3. Using a round corning dish approx. 2-3 inches deep, add cleaned mushrooms. (The mushrooms should sit tight inside the dish to ensure that the stuffing remains inside each mushroom). Using a large spoon, stuff each mushroom with the cooked lentil mixture. Top each mushroom with 1-2 tbsp. of ricotta cheese depending on how much cheese you prefer to use.
4. Bake in the oven covered for 25 minutes at 425F. Then, remove the cover and broil them for an additional 5 minutes.