Mediterranean Lentil and Herb Stuffed Mushrooms
Air-fried portobello caps stuffed with herbed lentils, sun-dried tomatoes, and feta. Elegant appetizer in 30 minutes.
AI SCORE
89
/100
⏱️
45 min
Time
👥
6 people
Servings
🔥
210 kcal
Calories
📊
medium
Difficulty
Ingredients
- 6 large portobello mushroom caps, stems removed
- 1 cup cooked green lentils
- 1/4 cup sun-dried tomatoes, chopped
- 3 tbsp fresh basil, chopped
- 2 tbsp fresh oregano
- 3 cloves garlic, minced
- 1/4 cup feta cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Black pepper to taste
Instructions
1
Remove mushroom stems and scrape out gills, brush caps with olive oil
2
Mix lentils, sun-dried tomatoes, herbs, garlic, feta, balsamic vinegar, and black pepper
3
Stuff mushroom caps generously with lentil mixture
4
Air fry at 380°F for 15 minutes until mushrooms are tender and filling is heated through
5
Serve warm as an elegant appetizer with additional fresh herbs
🤖
AI Generated & Quality Checked
This recipe was generated by AI and verified before going live — completeness, ratios, logic and prep time all checked.
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