Vegetarian Stuffed Mushrooms with Lentils & Walnuts
An easy vegetarian stuffed mushrooms recipe that's always a crowd-pleaser for holiday parties and events. Made with simple ingredients, the filing is dairy-free and makes a healthy appetizer you can prepare in around 30 minutes.
Servings 8 people
Calories 118kcal
Ingredients
- 20- 24 medium mushrooms about 1 ½ - 2” in diameter
- 4-6 stalks 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 of all liquid
- 1 tablespoon white wine
- Salt and black pepper
Instructions
- Preheat the oven to 350 degrees F or 180 degrees C.
- Use a wet paper towel to gently remove the dirt from the mushrooms. Remove the stems and place mushroom caps with the tops facing down in a baking dish lightly sprayed with cooking spray.
- Cut off the hard end of the mushroom stems and set them aside to add to the filling later on.
- Brush the tops of the mushrooms with white wine and sprinkle with salt and pepper.
- Place the green onions in a food processor and pulse until chopped. Next add the garlic, thyme and mushroom stems, pulse again until everything is chopped and combined. Add walnuts and pulse a final time until everything is evenly chopped into small pieces.
- Place the chopped mixture In a bowl and add the breadcrumbs, olive oil, and lentils to the bowl. Mix everything together. Season with salt and pepper to taste.
- Pack each mushroom cap with the lentil mixture, pressing gently down to make sure there is plenty of stuffing in it. You want it to be heaping on the top of the mushroom. Place stuffed mushroom caps into the baking dish or tray
- Cook in the oven for 20 minutes. When mushrooms are cooked, transfer to a serving dish or platter and garnish with chopped green onions and toasted chopped walnuts
Notes
Expert Tips for Making Vegetarian Stuffed Mushrooms:
Choose mushrooms that are relatively similar in size so they cook evenly in the oven.
Medium-sized mushrooms work best for making vegetarian stuffed mushrooms.
Don’t forget to sprinkle some salt and pepper over the top of the empty mushroom caps to add flavor.
When chopping the veggies for the filing, only pulse the food processor blade in short bursts. This prevents over chopping the mixture and losing its texture.
If transporting vegetarian stuffed mushrooms for a potluck or party away from home, use a smaller container for storage that allows you to put the mushrooms more closely together so they don’t fly all over the place inside the container during transport.
Vegetarian stuffed mushrooms taste great hot or cold! If you need to reheat, cook them just lot enough to heat through. The more they cook, the more the mushroom will soften.
Nutrition
Serving: 3mushrooms | Calories: 118kcal | Carbohydrates: 13g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 57mg | Potassium: 456mg | Fiber: 3g | Sugar: 3g | Vitamin A: 86IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 2mg
