to the top of the page

Northern Pulse Growers Association

  Home  »  Pulse Growers Home »  Food & Health »  


Lentil Stuffed Mushrooms

Printer Friendly

12 to 16 medium mushrooms                             
½ c. cooked lentils (about ¼ cup dry)
¼ c. butter or margarine                             
½ c. grated parmesan cheese (cheddar cheese can be substituted)
¼ c. finely chopped onions                                                  
1/8 tsp. freshly ground black pepper                              
¼ tsp. salt         
½ c. dry plain bread crumbs

Preheat oven to 350 degrees F. Remove stems from mushrooms. Chop stems and set aside. Arrange caps in an oiled baking dish. In a frying pan, stir together butter, chopped stems, onion, salt and pepper. Cook until onions are clear and soft.  Stir in lentils, cheese, and bread crumbs.  Stuff caps with the lentil mixture.  Bake caps 10 to 15 minutes, or broil them for about 5 minutes.  Serve hot.
Served hot as hors d’oeurves, these savory, stuffed mushroom caps are crispy on top and soft inside.

Nutrition Facts
Serving Size 
Servings Per Container 16
Amount Per Serving
Calories  Calories From Fat 
% Daily Value *
Total Fat 
Saturated Fat 
Trans Fat   
Total Carbohydrate 
Dietary Fiber 
Vitamin A   % Vitamin C   %
Calcium  % Iron  %
* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
  Calories 2,000 2,2500
Total Fat Less than 65g 80g
   Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
   Dietary Fiber   25g 30g
Calories per gram:
      Fat 9   •   Carbohydrate 4   •   Protein 4