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Lentil & Vegetable Stuffed Mushrooms

These oil-free Lentil & Vegetable Stuffed Mushrooms are a delicious and healthy appetizer, perfect for holiday gatherings.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Appetizer, Snack
Cuisine: Healthy, Vegan
Keyword: Healthy Recipe, Holiday Appetizer, Lentil Stuffed Mushrooms, Stuffed Mushrooms, Vegan Appetizer
Servings: 12 pieces
Calories: 80kcal

Ingredients

For the filling

  • 3 tablespoons flaxseed meal Mixed with 6 tablespoons water to create a flax egg
  • 1/2 cup water To sauté vegetables, or substitute with oil
  • 16 oz. baby bella mushrooms About 24 mushrooms, caps used for stuffing
  • 1 small onion Diced small
  • 2 medium carrots Diced small
  • 1 stalk celery Diced small
  • 3 cloves garlic Finely minced
  • 1 teaspoon Italian seasoning
  • 1 cup cooked lentils About 150 g
  • 1 tablespoon nutritional yeast
  • 1/4 cup parsley Finely chopped (about 15 g)
  • Plain breadcrumbs To taste
  • Salt and pepper To taste
  • Fresh parsley For garnish
  • Vegan parmesan For topping

Instructions

Preparation

  • In a small bowl, mix the flaxseed meal with 6 tablespoons of water and set aside. Let it thicken for about 15 minutes.
  • Clean the baby bella mushroom caps with a damp paper towel. Carefully break off the stems and place them in a bowl. Use the tip of a spoon to hollow out the center of each mushroom cap.

Cooking the Filling

  • In a large nonstick skillet, add about 3-4 tablespoons of water over medium heat. Once heated, add the diced onion, carrots, celery, and minced garlic. Cook for about 6-8 minutes until the onions are translucent.
  • Stir the chopped mushroom stems into the skillet. Cook for a couple of minutes more until everything is tender.
  • Sprinkle in the Italian seasoning, nutritional yeast, and cooked lentils. Cook until lentils are warmed through. Remove skillet from heat and mix in the thickened flax egg and chopped parsley. Season with salt and pepper.

Baking

  • Preheat your oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper.
  • Place mushroom caps stem side up on the baking sheet. Scoop about 1-2 tablespoons of the lentil filling into each mushroom cap.
  • Sprinkle breadcrumbs over the filled mushroom caps and bake for 25-27 minutes or until golden brown.

Serving

  • Once done, remove the mushrooms from the oven and sprinkle with fresh parsley and vegan parmesan. Serve warm.

Notes

Make ahead filling a day in advance and store in the refrigerator. Swap veggies based on availability. Use gluten-free breadcrumbs for a gluten-free option.