Stuffed Mushrooms with Lentil-Cranberry Filling

Yields4 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

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

Preheat oven to 190 °C

Remove mushroom stems & hollow out slightly. Brush with olive oil

Sauté onion & garlic for 2–3 min, then add lentils, soy sauce, thyme, cranberries & nutritional yeast

Cook 3–4 min until fragrant.

Stuff mushrooms generously, top with optional walnuts or breadcrumbs.

Bake 15–18 min until golden & tender.

Serve warm with fresh herbs — ideal as a side, starter, or bite-sized party dish!

Nutrition Facts

4 servings

Serving size