Lentil Stuffed Mushrooms

1. 1

   Clean & cook lentils in water or low sodium broth until soft-approximately 25 minutes (about 1/2 cup cooked)

2. 2

   Heat oven to 350.

3. 3

   Remove & finely chop 'shroom stems.

4. 4

   Arrange caps in lightly oiled baking pan.

5. 5

   In frying pan, gently stir together butter, chopped stems, onion, salt & pepper until stems & onions are barely softened, adding garlic right at the end of cooking.

6. 6

   Lighly mash lentils with cheese and bread crumbs, and combine with stem/onion mixture.

7. 7

   Mound caps full, and bake for 10-15 minutes until browned & bubbly.

8. 8

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.