6 large portobello or giant button mushrooms
150 g cooked lentils (green or brown)
1 small spring onion, finely chopped
1 garlic clove, minced
1 tbsp olive oil
1 tbsp soy sauce
1 tbsp dried cranberries (chopped)
1 tbsp nutritional yeast
1 tsp thyme or rosemary
Salt & pepper to taste
1 tbsp crushed walnuts or breadcrumbs for texture
1
Preheat oven to 190 °C
2
Preheat oven to 190 °C
3
Remove mushroom stems & hollow out slightly. Brush with olive oil
4
Sauté onion & garlic for 2–3 min, then add lentils, soy sauce, thyme, cranberries & nutritional yeast
5
Cook 3–4 min until fragrant.
6
Stuff mushrooms generously, top with optional walnuts or breadcrumbs.
7
Bake 15–18 min until golden & tender.
8
Serve warm with fresh herbs — ideal as a side, starter, or bite-sized party dish!
Ingredients
6 large portobello or giant button mushrooms
150 g cooked lentils (green or brown)
1 small spring onion, finely chopped
1 garlic clove, minced
1 tbsp olive oil
1 tbsp soy sauce
1 tbsp dried cranberries (chopped)
1 tbsp nutritional yeast
1 tsp thyme or rosemary
Salt & pepper to taste
1 tbsp crushed walnuts or breadcrumbs for texture