Walnut and Lentil Stuffed Mushrooms

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2 min read
Summary

The combination of toasted walnuts with warm lentils stuffed in baked mushrooms creates a hearty, flavorful, and exquisite appetizer that will enchant your guests. It’ll look and taste like you labored over this appetizer for hours, however this dish is very simple to prepare. Bonus that it’s bursting with lots of nutrition from the walnuts, lentils and mushrooms!

Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients

 16 oz baby bella mushrooms (cremini mushrooms) or white button
 ½ cup walnuts (chopped)
 1 cup lentils (brown or green, home cooked, or BPA-free canned)
 ½ cup onion (yellow or white, chopped)
 1 tsp oregano (dried)
 2 tsp ground cumin
 1 tsp chili powder
 ¼ tsp salt (optional) more to taste
 ground black pepper (optional) to taste
 1 tbsp parsley (minced, to garnish) +1 tbsp as needed
 red pepper flakes (optional) to taste

Directions

1

Preheat oven to 375 degrees F.

2

Remove stems from mushrooms and roughly chop. Place mushroom caps on a parchment-lined baking sheet, stem side up.

3

Toast the walnuts: In a medium stovetop pan, heat the walnuts on medium heat until golden brown, about 2–3 minutes, tossing frequently to prevent burning.

4

Put walnuts in a bowl and set aside.

5

Heat the same pan on medium-high. Add the onions and chopped mushroom stems, stirring frequently, until the onions are translucent, about 3–4 minutes. Add 1–2 tablespoons of water, if necessary, to deglaze the pan while cooking.

6

Add the onion and mushroom mixture and walnuts to a food processor. Add the oregano, cumin, chili powder, salt and pepper, if using.

7

Blend until a wet meal-like consistency.

8

Add the walnut onion mixture to a large bowl. Stir in the lentils. Mix well until the lentils are coated with the walnut onion mixture.

9

Stuff your mushrooms: With a spoon or spatula, place about a tablespoon of the walnut lentil mixture into each mushroom. You’ll want the mushroom packed tightly with the lentil mixture and about ½” over the mushroom top.

10

Bake for 20 minutes or until the stuffing is browned and slightly crispy on top.

11

Top with chopped parsley and red pepper flakes, if desired.

Chef's Notes

Substitutions
In place of lentils, use another legume, but you might need to mash the legume to make a paste-like mixture.

Instead of parsley top them with basil, cilantro, or dill.

Nut-free
Instead of walnuts, use sunflower seeds (they’re not chock-full of omega-3’s but they do have polyunsaturated fats which are also necessary for health.

Make it a meal
Top the mushrooms on a bed of rice and greens.

Enjoy alongside steamed vegetables and baked tofu or tempeh.

Add more nutrition and deliciousness
Top with your favorite sauce.

Top it with chopped kimchi or kraut.

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.

Ingredients

 16 oz baby bella mushrooms (cremini mushrooms) or white button
 ½ cup walnuts (chopped)
 1 cup lentils (brown or green, home cooked, or BPA-free canned)
 ½ cup onion (yellow or white, chopped)
 1 tsp oregano (dried)
 2 tsp ground cumin
 1 tsp chili powder
 ¼ tsp salt (optional) more to taste
 ground black pepper (optional) to taste
 1 tbsp parsley (minced, to garnish) +1 tbsp as needed
 red pepper flakes (optional) to taste

Directions

1

Preheat oven to 375 degrees F.

2

Remove stems from mushrooms and roughly chop. Place mushroom caps on a parchment-lined baking sheet, stem side up.

3

Toast the walnuts: In a medium stovetop pan, heat the walnuts on medium heat until golden brown, about 2–3 minutes, tossing frequently to prevent burning.

4

Put walnuts in a bowl and set aside.

5

Heat the same pan on medium-high. Add the onions and chopped mushroom stems, stirring frequently, until the onions are translucent, about 3–4 minutes. Add 1–2 tablespoons of water, if necessary, to deglaze the pan while cooking.

6

Add the onion and mushroom mixture and walnuts to a food processor. Add the oregano, cumin, chili powder, salt and pepper, if using.

7

Blend until a wet meal-like consistency.

8

Add the walnut onion mixture to a large bowl. Stir in the lentils. Mix well until the lentils are coated with the walnut onion mixture.

9

Stuff your mushrooms: With a spoon or spatula, place about a tablespoon of the walnut lentil mixture into each mushroom. You’ll want the mushroom packed tightly with the lentil mixture and about ½” over the mushroom top.

10

Bake for 20 minutes or until the stuffing is browned and slightly crispy on top.

11

Top with chopped parsley and red pepper flakes, if desired.

Walnut and Lentil Stuffed Mushrooms