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.

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.

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.

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.

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.

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!