Stuffed Mushrooms with Fennel and Lentils
Servings
20
Servings
20
Ingredients
  • 20 brown mushroomscleaned and stems removed and reserved
  • Mushroom stemsfinely diced
  • 1 Tbsp extra-virgin olive oil
  • 1/2cup finely diced sweet onion
  • 1/2cup finely diced carrot
  • 1/2cup finely diced celery
  • 1 garlic clovepeeled and crushed
  • 1/2tsp dried thyme
  • 1tsp fennel seeds
  • 14oz can brown lentilsrinsed and drained
  • 1slice stale sourdough breaddiced
  • 1/3cup low sodium vegetable stock
  • Salt and pepperto taste
Instructions
  1. Preheat oven to 400 F.
  2. 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.
  3. 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.
  4. Serve and enjoy.