This is a very easy dinner or even a make-ahead lunch for the next day. Especially, if you already have cooked lentils (the steamed lentils at Trader Joe’s are seriously one of the best things ever). I have also made this with farro and lentils and that is just as delicious.

If I make this the night before (for a lunch the next day), I like to put a tablespoon or so of broth in the bottom of the container to keep it super moist when reheating in the microwave at work.

Another nice thing with this recipe is that you can pretty much make it as basic (like here) as you want or add even more things to the stuffing: sundried tomatoes, feta cheese, more fresh herbs, sauteed leeks, spinach…the possibilities are really endless. Just figure about a 1/2 cup of lentil/grain stuffing per mushroom cap and you will be good to go.

Quinoa & Lentil Stuffed Portobello Mushrooms
Serves 2-4, depending how hungry you are and what else you’re having
4 large portobello mushroom caps, stems removed
1 cup chicken or vegetable broth
1/2 cup quinoa
1 cup cooked lentils (or 1/2 cup uncooked lentils, cooked)
1 small shallot, diced
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