Lentils Stuffed Portobello

1. Combine 1 cup brown lentils, 1/2 tbsp Better than bouillon sautéed onions, 2 cups water, 3 chopped garlic cloves, and 1 tablespoon oil. Cook for 40 minutes or until water absorbs.
2. Mash cooked lentils until a slightly textured mash potato consistency is achieved.
3. Add 1/4 cup diced red & green bell peppers, 1/4 cup diced yellow onions, 2 tbsp nutritional yeast, and a handful or two of vegan shredded cheese to the mashed lentils. Combine ingredients well.
4. Remove stems from Portobello mushroom caps.
5. Stuff the mushroom caps generously with the lentils mixture.
6. Drizzle a little oil on top of the stuffed mushrooms (optional).
7. Add shredded vegan cheese on top of the stuffed mushrooms.
8. Bake at 400 degrees Fahrenheit for 30 minutes.
9. Enjoy!