Meal Kit

Bombay Stuffed Portobello Mushroom Caps

With Mango Mint Cucumber Salad

Prep & Cook Time: 30-40 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Tree Nuts (Almonds)

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

This take on traditional stuffed mushroom caps features a filling made from nourishing and creamy yellow lentils, traditional Indian spices, and vegetables, raisins, and almonds. Paired with a bright salad of cucumbers, mangoes, and mint, this dish is both cool and comforting; exotic and familiar. Completely cholesterol-, gluten- and dairy-free, 100% vegan, and perfect for those who crave new flavors.

In Your Box (serves 2)

  • 8 Portobello Mushrooms
  • 1 Mango
  • 1 English Cucumber
  • 1 Navel Orange
  • 1 Yellow Onion
  • 3 oz. Carrots
  • Info
    2 oz. Slivered Almonds
  • 1¼ oz. Golden Raisins
  • 1 fl. oz. Apple Cider Vinegar
  • 1 Tbsp. Curry Powder
  • 1 tsp. Red Pepper Flakes
  • 1 cup Yellow Lentils
  • 2 tsp. Garam Masala
  • 1 Mint Sprigs

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prep the Vegetables

    On a cutting board, peel and dice the mango and set aside (do this before you chop the onion so the sweetness doesn’t get spoiled by onion flavor). Wash, peel, and dice the cucumber and set aside in the same bowl with the mango. Wash and roll the mint and chiffonade and set aside. Wash and dice the carrot and set aside. Finely dice the onion and set aside. Halve the orange for juicing and set aside. Scrub Portobello caps and remove stems. Using a spoon, gently scrape out the gills from the underside of each mushroom cap.

  2. 2

    Prepare the Portobellos

    Preheat the oven to 350F degrees and prepare a baking sheet with a silpat liner or parchment. Lightly brush both the top and bottom of each cap with olive oil. Arrange the mushrooms on baking sheet, gill sides up. Sprinkle with salt and pepper and roast for 15 minutes. Remove from heat and drain any liquid from the caps in to a saucepan. Set caps aside on the same baking sheet. While these are in the oven, make the lentil mixture.

  3. 3

    Make the Lentil Mixture

    In the saucepan, combine the drained liquid and water to equal 2 cups of cooking liquid. Bring the water to a rapid simmer over medium-high heat, then reduce the heat to maintain a very gentle simmer. You should only see a few small bubbles and some slight movement in the lentils. Cook, uncovered, for 20-30 minutes, stirring occasionally. Once cooked, add curry, garam masala, diced carrot, onion, raisins, almonds, and salt and pepper to taste. Allow to cook for another 5 minutes or until the lentils become creamy and aromatic. Remove from heat and set aside.

  4. 4

    Bake the Stuffed Mushrooms

    On the same baking sheet, ladel about a ¼ cup – ½ cup of lentil mixture in to each mushroom cap and pack down lightly. Bake stuffed mushroom caps for 20 minutes at 350F degrees or until slightly browned and crisp at the top. Remove from oven and allow to cool for 2 minutes.

  5. 5

    Make the Mango Salad

    While the mushrooms are baking, in a bowl, combine diced mango, cucumber, half the mint (you can add more later), juice of one orange, apple cider vinegar, and salt and pepper, to taste. Add red pepper flakes if desired, to taste. Mix until assimilated and chill.

  6. 6

    Assemble Your Dish

    On a plate, set one stuffed mushroom cap and add a generous helping of mango salad on the side (or, for a fresh experience, on top of the mushroom cap). Enjoy!

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