These pop-in-your-mouth stuffed mushrooms are the perfect addition to your table. The combination of fennel with the lentils and mushrooms gives these bites a meaty taste, although this dish is completely plant based―and grazers may never guess.
Prep tip
The key to successful carefree holiday dinners is to do as much prep as possible before the big day. The stuffing for these mushrooms can be made the day before and stored in an airtight container in the fridge, leaving just the baking to do on the day of.
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Stuffed Mushrooms with Fennel and Lentils
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Ingredients
- 20 brown mushrooms cleaned and stems removed and reserved
- Mushroom stems finely diced
- 1 Tbsp extra-virgin olive oil
- 1/2 cup finely diced sweet onion
- 1/2 cup finely diced carrot
- 1/2 cup finely diced celery
- 1 garlic clove peeled and crushed
- 1/2 tsp dried thyme
- 1 tsp fennel seeds
- 14 oz can brown lentils rinsed and drained
- 1 slice stale sourdough bread diced
- 1/3 cup low sodium vegetable stock
- Salt and pepper to taste
Instructions
- Preheat oven to 400 F.
- In large saucepan over medium-high heat, add olive oil, onions, carrots, celery, garlic, thyme, and fennel seeds. Sauté for 10 minutes. Add in mushroom stems, and cook until water is absorbed, approximately 10 minutes. Add in lentils, bread cubes, and vegetable stock and cook until lentils are warmed through, and stock is absorbed.
- Place mushrooms, bottom side up, on a parchment paper-lined baking sheet and divide mixture among mushrooms. Bake in preheated oven for 15 to 20 minutes, until mushrooms are tender.
- Serve and enjoy.
