Portobello Boats with Lentil Crumble and Balsamic Apple Glaze are a filling, protein-packed vegan main ready in about 30 minutes. Loaded with texture and flavor!
It’s a bird…it’s a plane…it’s a vegan Thanksgiving main! Can I get a hallelujah?
I typically make some kind of lentil loaf which is alway super tasty, but I particularly love how quickly these bad boys come together and that they’re already portioned out for guests! Thank the heavens for canned lentils, am I right? I can get down with 30 minute meals any day of the week!
Today’s recipe isn’t my brainchild, but rather than of sweet Angela Liddon of Oh She Glows! Her newest cookbook, Oh She Glows for Dinner: Nourishing Plant-Based Meals to Keep You Glowing, features a cornucopia of nourishing plant-powered recipes that the whole family will devour, vegan or not.
You may remember that I featured the delish Golden Lentil Soup from her second book back in 2016!
Angela was one of my biggest inspirations from back in the early 2011 blogging days and still is today. It warms my heart to see my OG favorite plant-based bloggers doing wonderful things and publishing fab cookbooks, and it’s even more special when they reach out to send me a copy!
A few recipes I can’t wait to sink my teeth into include Velvety Alfredo Mushroom-and-Chickpea Pot, 6-Ingredient Chocolate Peanut Butter Oat Crumble Squares, Charred Broccoli Quinoa Salad with Apple Honey-Dijon Dressing and Always Hangry PB&J Snacking Bites.
Key ingredients and substitutions:
Portobellos: The bigger, the better! You want to be able to house plenty of that lentil crumble, so seek out the largest mushrooms you can find. If you only find medium ones, I would double the quantity. Pluck out the stems and use a spoon to remove the dark gills before roasting.
Lentils: This recipe is crazy quick thanks to not having to cook lentils. That said, if you can’t find pre-cooked lentils, you can easily cook your own. About 3/4 cup dried will give you enough plus some leftover.
Walnuts: For meaty flavor, crunchy texture, and healthy fats! Be sure to finely chop them so they seamlessly integrate into the filling. I think pecans would be delish here as well!
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Onion: To bulk up the filling and add key flavor.
Herbs: Parsley and rosemary add wonderful color, flavor, and aroma. Dried rosemary will work, but fresh parsley is definitely essential! Sage would also be nice here. I keep frozen from fresh rosemary and sage in the freezer for easy use in recipes.
Vinegar: Key for brightness! Try red wine, balsamic, or a squeeze of fresh lemon juice.
What to serve with portobello boats
These make a mean Thanksgiving main dish paired with all the delish classic sides, but it definitely doesn’t have to be a holiday to enjoy them!
I hope you love this recipe as much as I do! If you make it, please leave a comment and star rating letting me know how it turned out. I’m so grateful for your feedback!
- 2 tbsp extra virgin olive oil
- 6 large or 8 medium portobello mushrooms (1 1/2 lbs, 650 g), stemmed and cleaned*
- 1 medium onion, finely chopped (1 cup)
- 3 large garlic cloves, minced
- 1 cup walnuts, finely chopped
- 2–4 tsp minced fresh rosemary, to taste (or 1 1/2 tsp dried)
- ½ cup fresh parsley leaves, finely chopped
- 1 (14-oz) can lentils, drained and rinsed (or 1 1/2 cups cooked lentils)
- 2 tsp sherry vinegar, or to taste (or apple cider/red wine/balsamic vinegar)
- Fine sea salt (I used 3/4 tsp) + freshly ground black pepper
For the Balsamic-Apple Glaze (you will have leftovers):
- ½ cup ketchup
- ¼ cup balsamic vinegar
- ¼ cup applesauce or apple butter
- 2 tbsp pure maple syrup
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Using 1 tbsp of the olive oil, brush the tops and bottoms of the portobellos until each is completely coated. Place them stemmed-side down on the prepared baking sheet and sprinkle each with a pinch of salt. Bake for 20 minutes, or until the caps look like they are shriveling up and are fork-tender.
- Meanwhile, in a medium skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the onion and garlic and stir to coat with the oil. Sauté for 5-6 minutes, until the onion is softened.
- Chop the walnuts into pieces just smaller than pea-sized. Add walnuts, 2 tsp of the rosemary, parsley, and lentils to to the onion mixture in the skillet and stir well to combine. Season with plenty of salt and pepper to taste (plus more rosemary if desired) and cook for a few minutes, until heated through.
- Make the glaze: In a small pot, whisk together the ketchup, vinegar, applesauce, and maple syrup and heat over medium-low heat, stirring every now and then, until warmed through.
- Plate the roasted portobellos stemmed-side up, like a bowl, and divide the crumble evenly among them (I use about ½ cup of the crumble on large portobellos and ¼ cup on smaller ones). Season with a sprinkle of salt and pepper and serve immediately, drizzled generously with glaze.
Recipe reprinted with permission from Oh She Glows for Dinner: Nourishing Plant-Based Meals to Keep You Glowing by Angela Liddon, published October 13, 2020 by Avery, an imprint of Penguin Group, a division of Penguin Random House, LLC. Copyright © 2020 by Glo Bakery Corporation.
STORAGE: I like to store any leftovers (fully assembled, including the glaze!) in a baking dish covered with aluminum foil in the fridge for up to 4 days. When I want to serve them, all I have to do is pop the covered dish into the oven to reheat at 400°F for 17-23 minutes, until warmed through.
TIPS: *If your portobellos are on the small side, simply double the number called for. To clean the portobellos, rub the outside with a damp paper towels to remove any debris. With a small spoon, scrape out the black gills inside the cap and discard them.
MAKE IT NUT -FREE Use ¾ cup roasted pepitas in place of the walnuts.
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