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Lentil Thyme Stuffed Mushroom Caps

Lentil Thyme Stuffed Mushroom Caps

 Lentil Thyme Stuffed Mushroom Caps

Lentils, thyme and mushrooms are the perfect trio. An earthy and savoury blend of flavours that combine to give you a satisfied and gratified feeling after eating them. These can be used as appetizers instead of cream cheese based fillers.
Most lentils need to be soaked before cooking. Green lentils seem to need the most soaking. I tried cooking them without soaking them once and they were not edible and took forever to get to their inedible state.
Red lentils need no soaking and can be cooked from dry. I like keeping several types of lentils in my kitchen because each type of lentil has its own palette it brings to a dish. For this dish we used brown lentils. If you can only find green, the recipe still works, just soak the lentils an extra hour before cooking.
We cooked our brown lentils before blending them up to give them that creamy filling texture. We used both fresh thyme and dried thyme leaves to bring the flavours out. We also added stock and seasoning so the thyme flavour can cook into the lentils. Lentils need a decent amount of salt to bring their flavour out so don’t be scared to add a little and taste as you go.
Stuffing your lentil thyme mushroom caps doesn’t have to be complicated, if you don’t have a large enough piping bag or any piping bag, its fine to use spoons! 
Playing around with flavours, adding a garnish is essential to this dish, part of the pleasure of appetizers is the little burst of flavour in the small proportions. We did not add any vegan cheese to this, however, a vegan parmesan or asiago style cheese would play nicely with the mushroom, thyme and lentils and I encourage you to experiment with your dishes!

Lentil Thyme Stuffed Mushroom Caps


Lentil Thyme Stuffed Mushroom Caps

Prep Time2 hrs 15 mins
Cook Time30 mins
Course: Appetizer
Keyword: lentils, mushrooms, thyme


  • sauce pan
  • stick blender
  • measuring cups
  • measuring spoons
  • cookie sheet
  • piping bag


Brown Lentil Filling

  • 1 cup brown lentils, dry
  • 2 cups water
  • 1 cup stock
  • ½ each turnip, minced
  • 2 tsp smoked salt
  • 1 clove garlic, large
  • 4 each fresh thyme sprigs
  • 2 tsp dry thyme leaves
  • ½ tsp black pepper

Mushroom Caps

  • 24-36 each mushrooms,
  • 1 each green onion, sliced thin
  • 1 each birds eye chilli, optional


Prep lentils

  • Soak lentil in 2 cups of water for at least 2 hours, I did 5 hours.
  • Mince turnip and garlic

Cook lentils

  • Pour lentils, which should be double in size, in medium sauce pan.
    Add stock, garlic, turnip, salt, thyme, and black pepper.
    Cook for 20 minutes or until lentils and turnips are soft.
    Taste and season with more salt, pepper and thyme if necessary.
    Allow to rest 5-10 minutes
    Lentil Thyme Stuffed Mushroom Caps

Prepare mushrooms

  • Wash mushrooms and break off stems.
    Cut a flat part off the top so mushrooms stay put when upside down.
    Preheat oven to 400 F on roast
    Lentil Thyme Stuffed Mushroom Caps


  • With a stick blender, blend half of the filling, so some of the texture is smooth and some has small lentil sized bits.
    Lentil Thyme Stuffed Mushroom Caps
  • Spoon or use a piping bag to place filling in mushrooms
    Lentil Thyme Stuffed Mushroom Caps


  • Roast in oven for 5-10 minutes, do not over roast or mushrooms will begin to lose their water and become rubbery.
    Lentil Thyme Stuffed Mushroom Caps
  • Garnish with green onion, perhaps a dash of salt and chillis.
  • Serve warm

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