Prep time- 35 minutes Cook time- 15 minutes Makes about 35 mushrooms Ingredients:
Roughly 35 crimini mushrooms
1/2 cup uncooked green lentils
1 yellow onion
1/2 cup of dried cranberries
1 cup chopped walnuts
6 garlic cloves
3 sprigs of fresh rosemary or 1-2 tablespoons dry
1/4 cup oil (some for sauteeing, some for coating mushrooms)
1 tbsp of balsamic vinegar
1/2-1 tsp of salt
1 bunch of green onions for garnish
2 cups fresh or frozen cranberries
1 cup water
1/2 cup balsamic vinegar
1 tbsp sugar of your choice (optional)
Salt to taste
Preheat the oven to 350F and start by cooking the lentils. Bring a small pot of water to a boil, add your lentils, then turn down your heat to simmer for at least 25-30 minutes. When they are done drain, roughly mash with a fork and set aside.
While the lentils are cooking, chop up the walnuts and toast them in the oven for about 7 minutes. Remove and set aside
Wash and destem the mushroom so they are ready to be stuffed. Chop the onion, garlic, mushroom stems and rosemary finely. Place a few tablespoons of oil in a pan on medium heat and add everything you just chopped except the rosemary. Sautee for 7-10 minutes until onions are translucent and the mushroom juice is starting to evaporate. Then add rosemary, dried cranberries, balsamic, salt and walnuts. Cook for another 3-5 minutes. Turn off heat and mix in the lentils.
Drizzle the mushrooms with oil on a baking sheet and use your hands to make sure the oil is coating all of the mushrooms completely. Use a spoon to add a scoop to each mushroom.
Place in the oven and bake for 15 minutes.
While the mushrooms are baking start the sauce. Place the cranberries and water into the pan you were just using. Don’t worry about washing it, it’ll add extra flavor! Bring to a boil, turn down to medium-heat and let is boil off for about 5 minutes until water is almost evaporated. Add balsamic, salt, sugar and continue to simmer for about 5 more minutes until it’s reduced into a thick sauce.
After the mushrooms come out the oven, chopped up green onions to garnish and place a tiny spoonful of sauce on each mushroom and enjoy while they are hot!
If you prefer to use portabella mushroom just make sure after you coat them with oil, bake them for 15 minutes before stuffing them and then bake for another 15 minutes. That way the mushroom is nice and done but the stuffing doesn’t burn. I also tried stuffing jalapenos which were good but I must say the mushroom were my favorite. If you eat dairy a nice tzatziki sauce goes really well also.