Veggie Chili in Portabella Caps

I am on the phone with my mom. Trying to post this recipe whilst chatting, because you.need.this.recipe.

But, I need my mom. We’re totally talking about abundance.

She just said a swear word. It made me giggle because then she said, “excuse my language” and I remembered back when I once said “damn” to her, outside on the rough cement of our driveway. Her face turned bright red and she grounded me for a week. But then she forgot she grounded me for a week, and I wasn’t grounded at all.

Sometimes I type run-on paragraphs when I’m blogging while talking on the phone. I think I just did that. Except I can’t go back and edit because I’m too focused on the conversation about abundance. Or, rather, in the spirit of the convo, I have more than enough ability to do all, be all, and enjoy all (including revisiting and editing that above paragraph whilst chatting on the phone) because I believe in abundance.

So does my mom. Who is terrifically fun to talk to at eleven o’clock in the morning while blogging the worlds most random blog post.

Call your mom.

Make easy veggie chili.

Stuff mushroom caps.

Top with tomatoes and cheese.

Bake. Eat in abundance.


Veggie Chili-Stuffed Portabella Caps


8 small portabello caps
2 tablespoon olive oil
1/4 small onion, chopped
10 ounces Madras Lentils (available at Costco)
3/4 cup Boca burger grounds
1 teaspoon chili seasoning
1 tomato, sliced thin
salt to taste (on tomato)
Pepperjack cheez melts or your favorite cheese, grated
salt and pepper


Preheat oven to 425 degrees. Place portabella caps on a baking sheet. Roast for 10-13 minutes, until the mushroom caps are softened.

Drizzle with a tablespoon olive oil, salt and pepper. In a skillet over medium heat, drizzle tablespoon on olive oil in skillet, cook onion until softened (about 2-3 minutes). Add lentils, burger grounds, and chili seasoning. Spoon into roasted mushroom caps. Top with a slice of tomato, salt lightly. Sprinkle with cheese. Return to oven and bake an additional 6-8 minutes, until the cheese melts and starts to bubble.

13 Responses to “Veggie Chili in Portabella Caps”

  1. I love veggie chili, but what I really love is your fun new way of serving it- a whole new kind of stuffed mushroom- yummm!

  2. Skye says:

    Lucky for me, I love both mushrooms and veggie chili so I will like it either way! YUM!

  3. Connie says:

    This looks delicious! I bet the chili would taste good stuffed in bell peppers, as well. Everything tastes better smothered in cheese ;-)

  4. Love a new variation on a stuffed mushroom – and perfect for chili leftovers this fall!

  5. Diana says:

    OH MY these look yummy! Definitely making these when the weather becomes cooler!

  6. I love these – and I’m not even a big portabella mushroom fan! It’s probably the chili and cheese that’s got me hooked :) I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thank you so much for keeping me inspired with such delicious creations…

  7. looks great, I love veggie chili AND mushrooms :)

  8. Colleen says:

    Just made this for lunch and loved it! The only thing I did different was use Trader Joe’s plain precooked lentils. I added a little salsa in lieu of the Madras kind and it worked pretty well! Will make this one again and again…thanks Brooke!!!!!

  9. Lori says:

    Love this idea! Such a creative way to enjoy chili. And now that the weather is getting cool around here, I’m definitely ready for it!

  10. Connie Fletcher says:

    OMG…these look I.N.C.R.E.D.I.B.L.E!!!!!! I will be making these. It’s soooo cold here in Vermont today!! Boo hoo, but, on the upside, today is a great day for these!!!

  11. […] Monday: We still like to attempt meatless Monday as much as possible. I love this neat take on stuffed mushrooms which are made with veggie chili. […]

  12. […] (via Veggie Chili in Portabella Caps | Cheeky Kitchen) […]

  13. […] Veggie Chili in Portabella Caps—use vegan cheese. This looks awesome!!! I will make these. Read More […]

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