Oh hello, portobello. You’re looking like you want to get stuffed with a protein-packed mixture of lentils, quinoa and veggies and then finished off with a balsamic glaze (which, for the record, makes all veggies taste like magic). I’ll stop personifying/wooing my vegetables if you drop whatever you’re doing and make this recipe now. Deal? Deal.

lentil + quinoa stuffed portobellos

ingredients:

• 1/2 cup lentils
• 1/2 cup quinoa
• 2 tbsp. coconut oil, divided
• 1 medium onion, diced
• 4 medium portobello mushroom, stems removed
• 1 tbsp. olive oil
• 6 oz. baby spinach
• 2 cloves garlic, minced
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup chopped chives
• 1/2 tsp. salt, more or less to taste
• 1/2 cup balsamic vinegar

directions:

1. Bring 2 cups of water to a boil in a medium pot. Add lentils, reduce heat to a simmer and cook, covered, for 10 minutes. Bring water back to a boil, add quinoa and return to a simmer. Cook, covered, for another 15 minutes. Let stand for 5 minutes.
2. While lentils and quinoa are cooking, heat 1 tablespoon of coconut oil in a large skillet over medium heat. Saute onions for 5 to 7 minutes, until translucent.
3. Heat oven to its broil setting. Toss mushroom caps with olive oil, and arrange on a baking sheet facing down. Broil for 7 to 10 minutes, until lightly browned and cooked through.
4. Add spinach, garlic and sun-dried tomatoes to onions, and cook until spinach is wilted. Stir in chives and salt, to taste. Stir in lentils, quinoa and remaining tablespoon of coconut oil.
5. Stuff mixture into portobello caps. (You may have leftover stuffing depending on the size of your portobellos.)
6. In a small saucepan, heat vinegar over medium heat until it thickens to a syrupy texture. Drizzle over mushroom caps, and serve.