Name: Curry-Spiced Lentil-Stuffed Mushrooms
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Yield: 6
Cuisine: Indian
Ingredients: ¼ cup panko breadcrumbs; ¼ tsp black pepper; ½ cup coconut milk; ½ tsp salt; 1 cup cooked green lentils; 1 small yellow onion, finely diced; 18 large cremini mushrooms; 2 cloves garlic, minced; 2 tbsp fresh cilantro, chopped; 2 tbsp olive oil; 2 tsp curry powder

Savor Curry-Spiced Lentil-Stuffed Mushrooms, a vibrant vegetarian appetizer with meaty mushrooms filled with aromatic curry lentils and warm spices. This flavorful oven-baked dish is perfect for gatherings, delivering exotic taste with minimal prep.

Why You’ll Love This Recipe

Curry-Spiced Lentil-Stuffed Mushrooms is a bold, plant-powered appetizer that combines protein-rich lentils, fragrant curry spices, and hearty mushrooms into spiced bites, perfect for parties, vegan guests, or healthy snacking. This budget-friendly recipe is incredibly easy, requiring simple cooking, stuffing, and baking with minimal cleanup. Its versatility allows for spice and veggie tweaks, making it a crowd-pleaser for all ages. Packed with fiber, iron, and Indian-inspired warmth, these stuffed mushrooms pair beautifully with chutney, yogurt dip, or salad, offering a restaurant-quality, global treat that’s as delicious as it is simple to prepare.

Recipe Tips and Tricks

Choose Large Caps: Select stuffing mushrooms for easy filling.
Cook Lentils Al Dente: Prevent mushiness; rinse well.
Sauté Spices: Bloom curry powder in oil for deeper flavor.
Cool Filling: Let lentil mix cool slightly before stuffing.
Broil at End: 1-2 minutes for golden, crisp tops.
Serve Warm: Best fresh; reheat gently to maintain texture.

Yield: 6 Servings

Curry-Spiced Lentil-Stuffed Mushrooms

Curry-Spiced Lentil-Stuffed Mushrooms, a vibrant vegetarian appetizer perfect for gatherings.

Prep Time 20 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 50 minutes

Ingredients

¼ cup panko breadcrumbs
¼ tsp black pepper
½ cup coconut milk
½ tsp salt
1 cup cooked green lentils
1 small yellow onion, finely diced
18 large cremini mushrooms
2 cloves garlic, minced
2 tbsp fresh cilantro, chopped
2 tbsp olive oil
2 tsp curry powder

Instructions

Preheat Oven: Set to 375°F (190°C); line a baking sheet with parchment.
Cook Lentils: Rinse and cook lentils until al dente; drain well.
Clean Mushrooms: Wipe mushrooms; gently remove stems and chop finely.
Sauté Base: Heat 1 tbsp olive oil; cook onion and stems for 4 minutes.
Bloom Spices: Add garlic and curry powder; cook 1 minute until fragrant.
Mix Filling: Combine sautéed mix, lentils, coconut milk, half cilantro, salt, and pepper.
Add Crunch: Fold in panko; let cool slightly.
Stuff Mushrooms: Spoon filling into caps; press to mound.
Bake Golden: Drizzle with remaining oil; roast 20-25 minutes until tops crisp.
Serve with Flair: Cool 5 minutes, garnish with cilantro, and enjoy this spiced appetizer!

Notes

Cook lentils firm to avoid mushy filling.
Bloom curry powder in oil for maximum flavor.
Leftovers are great in wraps, salads, or over rice.
Serve with mango chutney, raita, or naan.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 199Total Fat 9gSaturated Fat 4gUnsaturated Fat 4gSodium 247mgCarbohydrates 23gFiber 5gSugar 6gProtein 11g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Mushrooms: Large cremini or white button for stuffing; portobello for mains.
Lentils: Green or brown hold shape; red for creamier.
Curry Powder: Mild or hot for spice level; garam masala alternative.
Onion: Yellow onion builds savory base; red for sweetness.
Garlic: Freshly minced for aroma; ginger for extra warmth.
Coconut Milk: Full-fat for richness; light or yogurt substitute.
Breadcrumbs: Panko for crunch; gluten-free or almond flour.
Cilantro: Fresh for garnish; mint or parsley alternative.

Variations and Substitutions

Protein Swap: Use chickpeas, quinoa, or tofu.
Gluten-Free: Use gluten-free breadcrumbs or oats.
Low-Fat: Reduce coconut milk; use broth.
Vegan: Naturally vegan; ensure curry powder is vegan.
Spicy Kick: Add chili powder, fresh chilies, or cayenne.
Veggie Add-Ins: Include spinach, peas, or carrots.
Cheese Topper: Sprinkle vegan cheese or feta.

Storage Options

Refrigerator: Store baked or unbaked in airtight container for up to 3 days.
Freezer: Freeze stuffed (unbaked) for up to 2 months; bake from frozen.
Reheating: Bake at 350°F for 10-15 minutes.
Meal Prep: Prep filling ahead; stuff and bake fresh.