Lentil and Goat Cheese Stuffed Mushrooms with Thyme

Ingredients

• 16 large cremini or white button mushrooms, stems removed
• 2 tablespoons olive oil, divided
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup cooked brown lentils
• 4 ounces goat cheese, softened
• 1/4 cup breadcrumbs
• 2 teaspoons fresh thyme leaves, plus extra for garnish
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Method

1. 1

   Preheat the oven to 375°F. Line a 9x13-inch baking sheet with parchment paper.

2. 2

   Brush the mushroom caps with 1 tablespoon of olive oil and arrange them cavity-side up on the baking sheet.

3. 3

   Heat the remaining 1 tablespoon olive oil in a 9-inch skillet over medium heat. Add the onion and cook until softened, about 4 minutes.

   4:00 · Cook onion
4. 4

   Add the garlic and cook until fragrant, about 1 minute.

   1:00 · Cook garlic
5. 5

   Remove the skillet from heat and stir in the cooked lentils, goat cheese, breadcrumbs, thyme, Parmesan, salt, and pepper until well combined.

6. 6

   Spoon the lentil mixture into the mushroom caps, mounding slightly and pressing gently to pack.

7. 7

   Bake until the mushrooms are tender and the tops are lightly golden, 25 to 30 minutes.

   25:00 · Bake stuffed mushrooms
8. 8

   Let the mushrooms rest for 5 minutes, then garnish with extra fresh thyme leaves before serving.

   5:00 · Rest before serving