Mushrooms are so meaty and versatile. Adding in some savory flavors and lentils makes it a main course instead of just a side dish. Use mushrooms as soon as you buy them since they tend to get old quickly. This was another inspired recipe using our local CSA, The Produce Box. If you have something like this or farmer’s markets nearby, I would definitely take advantage of their produce. In season, fresh, local produce is best if you can get it. I hope you enjoy this recipe as much as I do!
Directions
Preheat oven to 400F. Remove stems from the mushrooms, then carefully remove the mushroom gills with a spoon. Wash and pat dry and set aside. In a pan on medium heat, add two tablespoons of olive oil, then add the garlic and saute for a minute. Then slowly add the wine if using. Add in your vegetable stock and simmer for a few minutes. Turn off the heat and stir in the breadcrumbs, lentils, parsley, rosemary, oregano and salt and pepper to taste. If it seems a little dry, add more vegetable broth or water.
Place the mushroom caps on a parchment lined baking sheet or baking dish. Fill the mushrooms evenly with the filling. Drizzle with remaining olive oil and bake for 15-20 minutes. You can cover with foil for a portion of the time if it seems dry. Sprinkle with fresh parsley and serve warm. Makes great leftovers too!
