Imagine a dish that combines the earthy richness of mushrooms, the hearty protein of lentils, and a crispy, cheesy top that will make your taste buds dance with joy! This Mushroom and Lentil Casserole is not just another vegetarian recipe – it's a culinary adventure that transforms simple ingredients into a mouthwatering masterpiece that will have everyone at the table asking for seconds.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Vegetarian
Serves: 6 servings
Ingredients
- 1 cup lentils
- 2 cups vegetable broth
- 8 oz mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp thyme
- 1 tsp rosemary
- 1 cup shredded cheese
- 1 cup breadcrumbs
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with olive oil or cooking spray to prevent sticking.
- Rinse the lentils thoroughly under cold water. In a medium saucepan, combine the lentils with vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are tender but not mushy. Drain any excess liquid.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add chopped onions and sauté until translucent, about 4-5 minutes.
- Add minced garlic and sliced mushrooms to the skillet. Cook for 6-7 minutes until mushrooms release their moisture and begin to brown.
- Sprinkle thyme and rosemary into the mushroom mixture. Stir to combine and cook for an additional 2 minutes to release the herbs' aromatics.
- In the prepared baking dish, layer the cooked lentils as the base. Top with the mushroom and onion mixture, spreading evenly.
- Sprinkle shredded cheese over the top of the casserole, covering the entire surface.
- In a small bowl, mix breadcrumbs with a tablespoon of olive oil to help them brown. Scatter the breadcrumbs evenly over the cheese layer.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 15-20 minutes until the top is golden brown and crispy.
- Remove from the oven and let the casserole rest for 10 minutes before serving. This allows the dish to set and makes it easier to portion.
- Serve hot, garnished with fresh herbs like parsley or chives if desired. Pairs well with a light green salad or crusty bread.
Tips
- Choose Fresh Ingredients: Use fresh mushrooms and high-quality vegetable broth to maximize flavor.
- Don't Overcook Lentils: Aim for a tender but firm texture – mushy lentils can ruin the casserole's consistency.
- Sauté Mushrooms Properly: Allow mushrooms to brown and release their moisture for maximum flavor development.
- Breadcrumb Trick: Mix breadcrumbs with a little olive oil to ensure a golden, crispy topping.
- Let It Rest: Always allow the casserole to sit for 10 minutes after baking. This helps the dish set and makes serving easier.
- Customize Your Cheese: Feel free to experiment with different cheese varieties like gruyère, mozzarella, or a sharp cheddar.
- Make It Ahead: This casserole can be prepared in advance and refrigerated, making it perfect for meal prep or entertaining.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 15g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 15mg
