Ingredients
Directions
Preheat oven to 375 degrees F.
Remove stems from mushrooms and roughly chop. Place mushroom caps on a parchment-lined baking sheet, stem side up.
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.
Put walnuts in a bowl and set aside.
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.
Add the onion and mushroom mixture and walnuts to a food processor. Add the oregano, cumin, chili powder, and salt and pepper, if using.
Blend until a wet meal-like consistency.
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.
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.
Bake for 20 minutes or until the stuffing is browned and slightly crispy on top.
Top with chopped parsley and red pepper flakes, if desired.
Chef's Notes
Substitutions
Substitute white button mushrooms for the baby bellas.
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-3s, 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
Directions
Preheat oven to 375 degrees F.
Remove stems from mushrooms and roughly chop. Place mushroom caps on a parchment-lined baking sheet, stem side up.
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.
Put walnuts in a bowl and set aside.
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.
Add the onion and mushroom mixture and walnuts to a food processor. Add the oregano, cumin, chili powder, and salt and pepper, if using.
Blend until a wet meal-like consistency.
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.
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.
Bake for 20 minutes or until the stuffing is browned and slightly crispy on top.
Top with chopped parsley and red pepper flakes, if desired.
