Ingredients:

4 large Portobello mushroom caps

1 cup cooked lentils

1/2 cup crumbled goat cheese

1/4 cup chopped sun-dried tomatoes

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh parsley

2 cloves garlic, minced

2 tablespoons olive oil

Salt and pepper, to taste

Instructions:

Preheat your oven to 375°F (190°C). Line a baking sheet with foil or parchment paper.

Gently remove the stems from the Portobello mushroom caps and discard them. Place the caps on the prepared baking sheet, gill-side up.

In a bowl, combine the cooked lentils, crumbled goat cheese, chopped sun-dried tomatoes, chopped fresh basil, chopped fresh parsley, minced garlic, olive oil, salt, and pepper. Mix well to combine.

Spoon the lentil and goat cheese mixture evenly into each mushroom cap, pressing it down gently.

Place the stuffed mushroom caps in the preheated oven and bake for about 20-25 minutes, or until the mushrooms are tender and the filling is heated through.

Remove from the oven and let them cool slightly before serving.

Calorie breakdown per serving (approximate):

Calories: 215

Protein: 12g

Carbohydrates: 21g

Fat: 9g

Fiber: 6g

Sugar: 2g

Note: The calorie count may vary depending on the specific brands and quantities of ingredients used.

These Stuffed Portobello Mushroom Caps with Lentils and Goat Cheese are a delicious and nutritious option for a vegetarian meal. The lentils provide a good source of plant-based protein and fiber, while the goat cheese adds a creamy and tangy flavor. Enjoy these stuffed mushroom caps as a main dish or as a flavorful side.