Rosemary Portobellos Stuffed with Creamy Cauliflower Polenta and Crispy Lentils
A comforting plant-based main dish: rosemary-scented roasted portobello mushrooms filled with silky cauliflower polenta and topped with golden crispy lentils, parsley, and a touch of lemon.
Ingredients
- 4 units large portobello mushrooms (without stalk, limpios)
- 500 g cauliflower (en floretes small)
- 240 g cooked lentils (well escurridas)
- 120 g yellow onion (chopped fina)
- 12 g garlic (chopped)
- 180 ml unsweetened almond milk (for the polenta of coliflor)
- 45 ml olive oil (divided)
- 6 g fresh rosemary (chopped)
- 4 g smoked paprika (divided)
- 2 g ground cumin (for the lentejas)
- 1 unit lemon (zest and 2 tbsp of juice)
- 15 g fresh parsley (chopped)
- 20 g nutritional yeast (optional pero recomendada)
- 6 g salt (or to taste)
- 2 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper.
- 2
Place the portobello mushrooms on the sheet, hollow side up. Brush them with 1 tablespoon olive oil, half of the rosemary, and a pinch of salt and black pepper. Set aside.
- 3
In a bowl, toss the cooked lentils with 1 tablespoon olive oil, 1 teaspoon smoked paprika, the ground cumin, and a pinch of salt and black pepper. Spread them on one side of the baking sheet next to the portobellos.
- 4
Roast the portobellos and lentils for 20 minutes at 220 °C / 425 °F, stirring the lentils halfway through so they brown evenly.
- 5
Meanwhile, cook the cauliflower in boiling water with a pinch of salt for 10 to 12 minutes, until very tender. Drain well.
- 6
Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the yellow onion for 5 minutes until softened. Add the garlic, the remaining rosemary, and the remaining teaspoon of smoked paprika; cook for 1 minute more.
- 7
Transfer the cooked cauliflower to a blender or food processor. Add the sautéed onion and garlic, almond milk, nutritional yeast, lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon salt, and a little black pepper. Blend until thick and silky, like soft polenta.
- 8
Taste and adjust with more salt, black pepper, or a few extra drops of lemon juice if desired.
- 9
Fill each roasted portobello with a generous spoonful of cauliflower polenta. Top with the crispy lentils.
- 10
Finish with fresh parsley, a drizzle of the remaining 1 tablespoon olive oil, and serve hot.
- 11
If you want to reheat before serving, return to the oven for 5 minutes at 180 °C / 350 °F so everything is thoroughly warmed.
Chef tips
Dry the lentils very well before roasting so they crisp better. If the cauliflower cream is too thick, add 1 to 2 extra tablespoons of almond milk.
Substitutions
You can replace the almond milk with unsweetened oat milk if you do not need a certified gluten-free version, or with soy milk if soy is tolerated. Parsley can be replaced with chives or basil. Green or brown lentils work better than red lentils.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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