These Vegan Lentil and Walnut Stuffed Mushrooms are a delicious and hearty option for both appetizers and main courses. Filled with a savory mixture of lentils, walnuts, and herbs, these stuffed mushrooms pack a nutritious punch while delivering on flavor. Perfect for dinner parties, family gatherings, or as a unique dinner idea, this dish will satisfy vegans and non-vegans alike.
Ingredients
12 large cremini or portobello mushrooms, stems removed
1 cup cooked green or brown lentils
1/2 cup walnuts, finely chopped
1 small onion, finely diced
2 cloves garlic, minced
2 tbsp olive oil
1/4 cup breadcrumbs
2 tbsp nutritional yeast
2 tbsp fresh parsley, chopped
Salt and pepper to taste
Instructions
Step 1: Prepare the Mushrooms
Preheat your oven to 375°F (190°C). Clean the mushrooms with a damp cloth and carefully remove the stems. Set the mushroom caps aside and finely chop the stems.
Step 2: Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the diced onion, minced garlic, and chopped mushroom stems. Sauté for about 5 minutes, until the onions are translucent and the mushroom stems have softened.
Step 3: Mix the Filling
Add the cooked lentils and chopped walnuts to the skillet, stirring to combine. Cook for an additional 2-3 minutes, allowing the flavors to meld together. Stir in the breadcrumbs, nutritional yeast, and fresh parsley. Season with salt and pepper to taste.
Step 4: Stuff the Mushrooms
Spoon the lentil and walnut mixture into each mushroom cap, pressing it down slightly to ensure it’s well-packed. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
Step 5: Bake
Bake in the preheated oven for 20-25 minutes, until the mushrooms are tender and the tops are golden brown.
Step 6: Serve
Remove the stuffed mushrooms from the oven and allow them to cool slightly before serving. These stuffed mushrooms are perfect as an appetizer or can be served with a side salad for a complete meal.
Recipe Ratings
Packed with plant-based protein from lentils and walnuts, this dish is not only flavorful but also highly nutritious. It’s a great source of fiber, healthy fats, and essential vitamins and minerals.
The earthy flavor of mushrooms combined with the hearty lentil-walnut filling creates a satisfying umami-rich dish that’s a hit with everyone who tries it.
This recipe takes about 45 minutes from start to finish, making it a moderate time investment. The steps are straightforward, but it does require some preparation and baking time.
Personal Story & Opinion
I first discovered this recipe while browsing through a vegan cooking forum, where members were raving about its unique combination of flavors. Intrigued, I decided to give it a try for a family gathering. The first time I made these stuffed mushrooms, they were an instant hit. I vividly remember the rich aroma filling my kitchen as they baked, and the look of delight on my family’s faces when they took their first bite.
As a vegan cook who loves experimenting with hearty and flavorful dishes, I can confidently say that this recipe is a winner. The lentils and walnuts create a meaty texture that even non-vegans enjoy, while the mushrooms add an earthy depth that ties everything together. It’s a dish that requires a bit of effort but is well worth it, especially if you’re looking to impress your guests with something a little different. I’d recommend this dish for special occasions, though it’s also great as a weekend dinner when you have a bit more time to spare.
Nutrition Facts
The nutrition profile of these Vegan Lentil and Walnut Stuffed Mushrooms is impressive. With a moderate calorie count and high fiber content, this dish is both satisfying and health-conscious. The combination of lentils and walnuts provides a good dose of plant-based protein, making it a well-rounded meal. The sodium content is within a reasonable range, especially considering the deep flavor it adds. Overall, this dish offers a balanced mix of macronutrients and essential vitamins and minerals, making it a nutritious choice for any meal.
