Stuffed Mushrooms – a delicious recipe with button mushrooms, red lentils, rice, nuts, bacon grease, grated monterey. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Pre heat the oven to 375o.
2
Place the lentils in a small bowl and cover with water.
3
Cover and let stand over night.
4
Remove the stems of the mushrooms and reserve them use at a later date.
5
Wipe the mushrooms clean with a damp cloth if necessary.
6
Put the bacon grease in a skillet and bring it up to heat.
7
Drain the lentils thoroughly, combine with the rice and pine nuts, and add to the skillet.
8
Stir frequently to avoid scorching.
9
Cook it for 3 or 4 minutes.
10
Stuff half of the mixture into each of the mushrooms and pat down to compress it.
11
Place the mushrooms on a cookie sheet and carefully spoon the cheese on top.
12
Place in the oven for 20 minutes.
13
Watch it.
14
You want the cheese to brown but not burn.
126
kcal
Calories
7
g
Fat
9
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 large button mushrooms, 2 tablespoons red lentils, soaked over night, 2 tablespoons pre- cooked rice (i.e. leftovers), 1 teaspoon pine nuts, and more.
Yes, Stuffed Mushrooms falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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