Description
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.
- Sub vegetable broth for white wine if preferred.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 mushrooms
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
