This mushroom-lentil stromboli is a simple yet festive dish that works beautifully for any holiday gathering. It's rich in flavor, deeply aromatic, and packed with nutritious, filling lentils that make it both satisfying and wholesome. Slippery jack mushrooms add an incredible umami depth that enhances every bite. Easy to assemble and elegant to serve, it's a crowd-pleasing vegetarian centerpiece.
- Sauté the onion, garlic, and celery in 2 tablespoons of olive oil until softened.(4 minutes)
- Sprinkle in the 2 tbsp flour and whisk to form a light roux. Cook it for 2 minutes. Then add the tomato paste. Cook for 1 minute.(3 minutes)
- In a small cup, mix the mushroom powder with 2 tbsp broth to form a paste. Add it to the pan. Then slowly pour in the rest of the broth, whisking or stirring as it thickens into a savory gravy.(5 minutes)
- Add the lentils, thyme, rosemary, salt, and pepper. Simmer 2-3 minutes until the texture is thick, cohesive, and spoonable (not runny).(3 minutes)
- Add the balsamic vinegar. Taste and adjust as needed. Then remove from heat and cool 10 minutes.(1 minute)
- Preheat oven to 400°F (200°C). Roll out dough on lightly floured parchment into a rectangle.(3 minutes)
- Spread the shredded mozzarella down the center. Top it with ricotta cheese. And then the lentil-mushroom mixture. Cut the sides into strips and fold them over the filling, pinching to seal.(5 minutes)
- Brush with olive oil and dried thyme. Bake 25-30 minutes, until deep golden and crisp. Cool 5 minutes before slicing. Enjoy!(30 minutes)
