These Oil-Free Baked Lentil Stuffed Mushrooms are hot, juicy topped with Puy lentils and a piquant lemony dressing. They are ideal as a side dish, or as a main meal, garnished with a salad, favorite protein, and vegetables. They can be enjoyed either hot or cold.
Looking for an appetizer that’s sure to please a crowd? These mushrooms, stuffed with chopped onion, garlic lentils a piquant lemony dressing make a delicious (and easy!) bite that will complement any party. The best part of this appetizer? You can stuff, cover, and store these mushrooms up to a full day before you need them for a make-ahead appetizer that’s a winner.
I like having them as a main course, together with steamed vegetables, and crispy tofu. But you can have them anyway you like – even for picnics! Why not? they travel well.
So what do these stuffed mushrooms taste like?
Let me tell you. They’re: tender with a slight bite Warm Savory Hearty Slightly nutty mega healthy light satisfying highly shareable and altogether lovely. Invite your friends over for drinks and appetizers and prepare to watch these mushrooms disappear. So, dang, delicious. Enjoy!
Anyway! Do let me know how you found this Oil-Free Baked Lentil Stuffed Mushrooms if you try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
Oil-Free Baked Lentil Stuffed Mushrooms
- 6 large flat mushrooms
- 75 g of dry puy lentils see options below for a quick version with canned lentils
- 1 small garlic clove minced
- 1 small shallot chopped
- 1 tbsp capers rinsed and chopped
- 2 tbsp of chopped fresh parsley or chives
- 1/2 tsp of yellow mustard
- 1/2 lemon zested + juiced
- 1/2 tsp of salt
- Preheat the oven to 375F/190C/170C fan/ Gas 5.
- Remove and discard the stalks of the mushrooms ( the middle bit ) then place them, gill side up on a large baking tray.
- Sprinkle some salt and pepper and bake them in the oven for about 15-18minutes.
- Meanwhile, put the lentils into a saucepan, cover with cold water and bring to a boil. Lower the heat and simmer for about 15-20 minutes until tender but still with a slight bite.
- Drain the lentils and return them to the hot pan. Immediately add the garlic, shallot, capers, parsley, mustard, and lemon juice, and zest. Add salt to taste and mix.
- Once the mushrooms are cooked, fill them up with the lentil mixture and serve them immediately.
- Of course, they can be enjoyed cold as well if you like.
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