Stuffed Mushrooms with Fennel and Lentils - alive magazine
These pop-in-your-mouth stuffed mushrooms are the perfect addition to your Thanksgiving table. The combination of fennel with the lentils and mushrooms gives…
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Baking sheet
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spoon
- Can opener
- Colander
- Airtight container
- Refrigerator
Ingredients
- 24 brown mushrooms, cleaned and stems removed and reserved
- Mushroom stems, finely diced
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1/2 cup (125 mL) finely diced sweet onion
- 1/2 cup (125 mL) finely diced carrot
- 1/2 cup (125 mL) finely diced celery
- 1 garlic clove, peeled and crushed
- 1/2 tsp (2 mL) dried thyme
- 1 tsp (5 mL) fennel seeds
- 14 oz (398 mL) can brown lentils, rinsed and drained
- 1 slice stale sourdough bread, diced
- 1/3 cup (80 mL) low-sodium vegetable stock
- Salt
- pepper
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