Hello Loves – Happy Friday!
As some of you may know I started hosting a monthly wine club at my apartment last year. Part of the fun included me cooking 5 courses to pair with all the delicious wines we tried & these little lentil stuffed mushrooms were a bit hit at December’s meeting.
FULL DISCLOSURE: I didn’t really measure things when I made this up so the recipe is all approximate measurements…but honestly, isn’t that the best way to cook?!?!
Lentil Stuffed Mushrooms
- 2 packages crimini mushrooms
- 1 cup cooked lentils
- 1 egg
- 1 tablespoon thyme
- 1 tablespoon parsley + a little extra
- 1/2 cup panko (or your favorite breadcrumb)
- 2 cloves garlic minced
- 1/2 onion chopped
- 2 stalks celery chopped
- 2 carrots chopped
- 2 tablespoons EVOO
- 1/4 cup aged gouda
- salt & pepper
These little cuties are definitely a labor of love but totally worth it! Preheat oven to 350 & get to work cleaning your mushrooms. Save some stems & chop them up the same size as your carrots, onions, & celery. Cook the lentils in veggie stock with a bay leaf to add flavor. In a skillet heat EVOO on medium & begin to cook down your vegetables (don’t forget to season with salt and pepper). After the onions become translucent add in the garlic & lentils so everything can cook together for 10 or so minutes. Once everything is cooked down, remove from the heat to cool & then mix in egg, 1/2 the panko, cheese, & herbs (don’t forget to season with salt and pepper). Now that you cleaned/hollowed mushrooms & have your lentil mixture, its time to marry them & sprinkle seasoned breadcrumbs on top! Once the mushrooms are all assembled bake at 350 for 15 minutes and then turn it up to 500 for 5min. to get the tops nice and crispy (keep a close eye during the last few minutes to make sure nothing burns). All together these take about 90min. but when you eat them, you’ll get it…TOTALLY worth it! Enjoy!
’til next time, keep smiling! 🙂
Livingleen 