Oil-Free Baked Lentil Stuffed Mushrooms
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.
Ingredients
- 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
Instructions
- 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.
Notes
For a quicker version, simply use canned lentils instead of cooking your own. Use the same method - drain them, then add the rest of the filling ingredients and mix.
These mushrooms will keep well in the fridge for up to 3 days.
Nutrition
Serving: 2mushroomsFiber: 2.9gCalories: 109kcalFat: 0.3gProtein: 4.4gCarbohydrates: 11.2g
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