I have to admit it wasn't until recently that I even bothered to contemplate what the 'BIG' mushrooms would be like to cook. Not sure why, but I was protective of the little guys (cremini, white, button and brown mushrooms - to name just a few). As it turns out, the Portobello is a mature form of the baby cremini mushrooms and not anything to be intimidated of.
But now having crossed over, I must say that the Portobello is something to be admired...and enjoyed. Hey, doesn't Portobello sound kinda Italian to you? For anybody who knows me, I am very prejudiced about anything and anyone Italian... And sure enough, the Portobello or Portobella is native to Europe and North Africa, and originated in Italy. It actually got its name from Portobello which is a town in Italy. Gotta thank those Italians once again! And in addition to be tasty, versatile, low in calories, the Portobello is a good source of selenium, copper and niacin.
So, here's the beginning of what I hope will be many renditions of stuffed Portobello mushroom recipes. I just happened to have some cooked lentils on hand so it formed the basis of this one. Hope you will enjoy.
Place on a small tray lined with parchment paper. Drizzle 1 T. avocado oil on mushrooms (stems removed) and season with Herbamere and pepper. Put in oven and cook for 15 minutes. Set aside.
In medium frying pan, saute onion, garlic and red pepper until softened - about 8 minutes. Add chopped mushroom stems and cook until mushroom stem is cooked. Add cooked lentils, asparagus, walnuts, lemon juice and seasonings. Place in mushrooms and pack as well as you can.
Turn oven down to 350 degrees - if you are using feta cheese, then crumble feta on top of stuffed mushrooms before placing in oven. Leave in for about 20 - 30 minutes or until mushroom filling is hot. Serve with a salad or on its own - delicious!