A delicious, hearty, and dairy-free appetizer, these vegetarian stuffed mushrooms are filled with a savory mixture of lentils, walnuts, herbs, and aromatics. They offer a rich, earthy flavor that pairs perfectly with tender baked mushroom caps, making them an excellent choice for parties, gatherings, or as a starter for any meal.
Why You’ll Love This Recipe
These stuffed mushrooms require minimal time and effort, yet deliver impressive flavor.
They make an inexpensive appetizer, ideal for feeding a crowd.
Perfect as finger food, easy to transport and serve.
Loved by vegetarians, vegans, and omnivores alike.
A wholesome dairy-free recipe that can be adapted to be gluten-free and nut-free.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
20–24 medium mushrooms, about 1½–2 inches in diameter
4–6 green onions, white and green parts (about ½ cup chopped)
3 garlic cloves, peeled and chopped
2 teaspoons fresh thyme
⅓ cup walnut pieces
½ cup breadcrumbs
1 tablespoon olive oil
½ cup cooked brown or green lentils, drained
1 tablespoon white wine
Salt and black pepper
Directions
Preheat the oven to 350°F (180°C).
Clean the mushrooms gently with a damp paper towel. Remove the stems and place the caps top-side down in a lightly greased baking dish.
Trim the tough ends from the mushroom stems and set aside for the filling.
Brush the mushroom caps with white wine, then sprinkle with salt and pepper.
In a food processor, pulse the green onions until chopped. Add garlic, thyme, and mushroom stems; pulse again until finely chopped.
Add the walnuts and pulse briefly until everything is evenly minced.
Transfer the mixture to a bowl. Add breadcrumbs, olive oil, and lentils. Mix well, seasoning with salt and pepper to taste.
Firmly pack each mushroom cap with the lentil mixture, mounding it on top.
Arrange the stuffed caps in the baking dish and bake for 20 minutes, or until golden, slightly crisp on top, and heated through.
Transfer to a serving platter and garnish with chopped green onions or additional toasted walnuts if desired.
Servings and timing
Servings: About 8 people (approximately 3 mushrooms per serving)
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
Main dish option: Use large portobello mushrooms instead of small caps to turn this into a hearty entrée.
Nut-free: Replace walnuts with sunflower seeds or ¼ cup cooked quinoa.
Cheesy flavor: Add ¼ cup vegan parmesan or 1–2 tablespoons nutritional yeast to the filling.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 5 days.
Freeze stuffed mushrooms for up to 1 month.
Reheat in the oven at 350°F until warmed through to maintain texture.
FAQs
Can I make these stuffed mushrooms ahead of time?
Yes. Prep the filling and clean the mushrooms, then store them separately for up to 3 days before baking.
Can I freeze the filling?
Yes, the filling freezes well for up to one month. Thaw before using and add freshly chopped mushroom stems before stuffing.
What type of mushrooms work best?
Medium white button mushrooms or baby bella mushrooms hold the filling well and cook evenly.
Why is there leftover stuffing?
Mushroom sizes vary. If your mushrooms are small, you may have excess filling. Freeze it or use it for additional mushrooms.
How do I remove mushroom stems easily?
Gently wiggle the stem side to side until it loosens and pops out naturally.
Can I make this gluten-free?
Yes. Simply use gluten-free breadcrumbs.
Can I serve these cold?
Yes, they taste great warm or chilled.
Can I substitute the wine?
Replace the wine with vegetable broth for a similar effect.
Can I use canned lentils?
Yes. Just ensure they are well-drained to avoid excess moisture.
How do I prevent over-chopping the filling?
Pulse the processor in short bursts to maintain texture instead of making it mushy.
Conclusion
These vegetarian stuffed mushrooms with lentils are a flavorful, wholesome, and versatile appetizer that fits perfectly into any gathering or celebration. With their rich, earthy filling and simple preparation, they’re sure to become a go-to recipe for parties, family meals, and festive occasions. Enjoy them fresh from the oven or make them ahead—either way, they’re always a crowd-pleaser.
These Vegetarian Stuffed Mushrooms with Lentils are a hearty, dairy-free appetizer featuring a savory filling of lentils, walnuts, herbs, and aromatics. Baked until tender and golden, they’re perfect for parties or as a flavorful starter.
Ingredients
20–24 medium mushrooms (1½–2 inches in diameter)
4–6 green onions (about ½ cup chopped)
3 garlic cloves, peeled and chopped
2 teaspoons fresh thyme
⅓ cup walnut pieces
½ cup breadcrumbs
1 tablespoon olive oil
½ cup cooked brown or green lentils, drained
1 tablespoon white wine
Salt and black pepper, to taste
Instructions
Preheat the oven to 350°F (180°C).
Clean the mushrooms with a damp paper towel. Remove stems and place caps top-side down in a greased baking dish.
Trim tough ends from stems and set aside for the filling. Brush caps with white wine and season with salt and pepper.
In a food processor, pulse green onions until chopped. Add garlic, thyme, and mushroom stems; pulse again until finely chopped.
Add walnuts and pulse briefly to mince evenly.
Transfer to a bowl. Add breadcrumbs, olive oil, and lentils. Mix well and season with salt and pepper.
Firmly pack mushroom caps with the lentil mixture, mounding slightly.
Place stuffed mushrooms in baking dish and bake for 20 minutes until golden and crisp on top.
Transfer to a serving platter and garnish with chopped green onions or extra walnuts, if desired.
Notes
Use baby bella or white mushrooms for best results.
Pulse filling ingredients gently to avoid over-processing.
Filling can be made ahead and refrigerated or frozen.
Add nutritional yeast or vegan cheese for extra flavor.
