Baked Portobello Mushrooms with Green Pea Pesto Lentils

I had these delicious roasted portobello mushrooms with green pea pesto lentils for dinner on a Disney cruise. The recipe turned out even better at home! It's omnivore and vegan approved and ready in 30 minutes! Vegan, dairy-free & gluten-free.

Baked Portobello Mushrooms with Green Pea Pesto Lentils

This flavorful vegan meal features tender slices of baked balsamic portobello mushrooms served on top of protein-packed green lentils that are swimming in the most flavorful green pea basil pesto sauce!

Course Dinner

Cuisine American

Prep Time 25

Cook Time 25

Total Time 50

Servings servings

Calories 318kcal

Author Stacey Eckert

Equipment

Large Baking Dish
Medium-Sized Pot
Blender or Food Processor

Ingredients

Baked Portobello Mushrooms -

3 large portobello mushrooms
1 tbsp low-sodium tamari
2 tbsp balsamic vinegar
½ tbsp olive oil
1 tsp garlic powder
1 tsp onion powder

Lentils -

1 cup uncooked green lentils (rinsed and drained)

Pea Pesto Sauce -

2 cups fresh basil
(1) 14 oz can green peas (rinsed and drained )
2 tbsp unsalted pumpkin seeds
2 garlic cloves
2 tbsp olive oil
½ cup water
1 tbsp lemon juice (about half of a large lemon)
¼ tsp Himalayan pink sea salt (more to taste)
¼ tsp black pepper

Instructions

First, you’re going to prep the portobello mushrooms. First, hold the mushroom by the stem in your hand and use a damp paper towel to gently brush the dirt off the portobello mushroom caps. Then, carefully remove the stem and (optional) use a grapefruit spoon to gently scrape out the gills.
Preheat the oven to 400 degrees. In a small bowl, add balsamic vinegar, low-sodium tamari, garlic powder, onion powder, and olive oil. Whisk it together.
Place the cleaned mushroom caps in a large baking dish that you lined with parchment paper. Drizzle the sauce over the mushrooms and then use your hands to rub the sauce all over the mushrooms. Let the mushrooms marinate for 20 minutes.
After 20 minutes, use your hands to rub any of the sauce that dripped off back onto the mushrooms and then place the dish into the oven to bake for 20-25 minutes (depending on how big the mushrooms are), flipping halfway through.
While the mushrooms are roasting, cook the green lentils in salted boiling water for 18-20 minutes or until tender. Drain the excess liquid and cover the pot to keep the lentils warm until everything else is ready.
While the lentils and mushrooms are cooking, make the green pea pesto sauce. Add fresh basil, green peas, pumpkin seeds, lemon juice, olive oil, water, garlic cloves, salt, and pepper to a food processor or blender. Blend until smooth. Pour the pesto sauce into a pan and warm it up over medium heat.
When the mushrooms are done roasting, remove the tray from the oven and let them cool for a few minutes before you try to slice them. Once cool enough to handle, slice the mushrooms into 1″ thick slices.
To serve, pour a little bit of the warm pesto sauce onto a plate and then top with a heaping scoop of the cooked lentils and one whole sliced portobello mushroom. Garnish with chopped parsley or chives.

Notes

Pick out the best mushrooms that you can find. Remember, the mushrooms shouldn't have any wet spots and the caps should feel firm, dry, and smooth to the touch.
Don't skip the 20-minute marinade, it adds a lot of flavor to the mushrooms!
Use fresh basil to make the pesto sauce, you can't substitute dried basil.
Store the leftovers in an airtight container in the fridge for 2-3 days.
I don't recommend freezing the leftovers, I think it's best when prepared fresh.

Nutrition