Savory Lentil Stuffed Mushrooms
These Savory Lentil Stuffed Mushrooms are like little flavor-packed bites of comfort! I love how the earthy mushrooms pair perfectly with the hearty lentil filling, making them a satisfying snack or side dish.
I remember the first time I made these stuffed mushrooms for a cozy gathering with friends.
The kitchen was filled with such a warm aroma, and everyone couldn't wait to dig in!
This recipe is special to me because it showcases how simple ingredients can come together to create something truly delicious and nourishing.
Plus, they’re so versatile—you can mix up the spices to match your mood!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to swap out the lentils for black beans or quinoa if you prefer. Nutritional yeast is such a great addition for a cheesy flavor without any vegan cheese, and it's packed with B vitamins! If you’re gluten-free, just make sure to use tamari instead of soy sauce.
Tips & Notes
- •I love making a double batch of the filling and using it for wraps or salads during the week.
- •You can also throw in some chopped spinach or kale for extra greens!
Recipe Variations
- •Sometimes I’ll add some diced bell peppers for a little crunch and sweetness.
- •For a spicy kick, try adding a pinch of cayenne pepper to the filling!
Storage & Freezing
These stuffed mushrooms are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for 2-3 days. Just reheat them in the oven or microwave—they’ll still taste great!
Frequently Asked Questions
Can I prepare these ahead of time?
Absolutely! You can prepare the filling and stuff the mushrooms a few hours in advance. Just cover them and pop them in the fridge until you're ready to bake. They'll be just as delicious.
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These Savory Lentil Stuffed Mushrooms are like little flavor-packed bites of comfort! I love how the earthy mushrooms pair perfectly with the hearty lentil filling, making them a satisfying snack or side dish.
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a skillet over medium heat, add the olive oil. Once hot, sauté the onion, garlic, carrot, and celery for about 5-7 minutes, until softened.
- 3
Stir in the reserved mushroom stems, chopped finely, and cook for another 2-3 minutes.
- 4
Add the cooked lentils, nutritional yeast, soy sauce, smoked paprika, thyme, salt, and pepper to the skillet. Mix everything together and heat through for about 3-4 minutes.
- 5
Remove from heat and let the mixture cool slightly. Use a spoon to generously fill each portobello mushroom cap with the lentil mixture.
- 6
Place the stuffed mushrooms on a baking tray lined with parchment paper. Drizzle a little olive oil over the top of each mushroom.
- 7
Bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the filling is heated through.
- 8
Garnish with fresh parsley before serving, and enjoy!
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