These pop-in-your-mouth stuffed mushrooms are the perfect addition to your Thanksgiving table. The combination of fennel with the lentils and mushrooms gives these bites a meaty taste that are actually completely plant based―and Thanksgiving 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 fridge, leaving just the baking to do on the day of.
Stuffed Mushrooms with Fennel and Lentils
Ingredients
- 24 brown mushrooms, cleaned and stems removed and reserved
- Mushroom stems, finely diced
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1/2 cup (125 mL) finely diced sweet onion
- 1/2 cup (125 mL) finely diced carrot
- 1/2 cup (125 mL) finely diced celery
- 1 garlic clove, peeled and crushed
- 1/2 tsp (2 mL) dried thyme
- 1 tsp (5 mL) fennel seeds
- 14 oz (398 mL) can brown lentils, rinsed and drained
- 1 slice stale sourdough bread, diced
- 1/3 cup (80 mL) low-sodium vegetable stock
- Salt and pepper, to taste
Directions
01
Preheat oven to 400 F (200 C).
02
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.
03
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.
04
Serve and enjoy.
Chelsea Gough is a Vancouver-based recipe developer, stylist, and proud mom of two girls. She is a lover of good food, good times, and beautiful spaces. Reach her at rawstylebychels@gmail.com
