Skip to Content

Lentils, Veggies and Mushroom Bake

This mushroom bake is an Easter traditional Romanian recipe, made vegetarian! It’s one of my favorite Easter recipes I make every year! 

I had no idea how to name this recipe in English. I thought for a while before giving up and name it simply, veggie mushroom bake. This is a Romanian traditional recipe which is made every year for Easter and we call it ‘drob’. Of course, as most traditional Romanian recipes, it’s not vegetarian and it’s made with boiled organs (bleah!).

Veggies and Mushroom Bake

This year will be the first year when my parents won’t eat any meat at all for Easter, so I thought, why not try to ‘vegetarianize’ all Easter recipes?! This way they won’t feel like something’s missing. I’m so glad I did! All the recipes turned out great and the Easter table looked more vibrant and colored as usual!

This mushroom bake was a huge success! Even better than I expected. It’s actually hard to tell if it’s the original meat recipe or not! Mushrooms give it a lovely taste and texture, and lentils make it even more amazing!

Veggies and Mushroom Bake Drob Vegetarian

The trick for perfect, moist lentils, veggies and mushroom bake is the proportions between lentils and mushrooms. If you add too many lentils, the texture will be dry. Also, if you add too many mushrooms, it will be mushy. I found the perfect quantities which will make this mushroom bake have the perfect texture!

You have to try this mushroom bake recipe, you won’t be disappointed! Also, while browsing the web for other inspiring mushroom bake recipes, I found this lovely mushroom casserole! The fresh tarragon leaves seem just like a perfect ingredient in this recipe! I would have never thought of that!

Veggies and Mushroom Bake with egg
Yield: 2

Lentils, Veggies and Mushroom Bake

Veggies and Mushroom Bake Drob Vegetarian

This mushroom bake is an Easter traditional Romanian recipe, made vegetarian! It's one of my favorite Easter recipes I make every year!

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes


  • 200g (1 cup) red lentils
  • 100g (1 cup) mushrooms, chopped (I used champignons)
  • 1 carrot, chopped
  • 1 onion, chopped
  • 2 eggs, for composition + 3 more (optional – to place inside the veggie bake)
  • 1 bunch of parsley
  • 1 bunch of dill
  • 1 bunch green onions
  • 2 tsps thyme
  • sea salt and pepper, to taste


  1. Boil the lentils for 15 minutes then strain them very well and place them in a large bowl.
  2. Heat some olive oil in a large pan and saute the chopped onion, mushrooms, and carrot, for about 7-10 minutes. They don’t have to be completely cooked. Place them over the lentils in the bowl.
  3. Add 2 eggs, chopped parsley, green onions, dill, sea salt, pepper, and thyme. Start blending them all together.
  4. Optional – Boil 3 eggs.
  5. Place the composition in a previously greased form, any shape you want (preferably a taller one if you add the extra 3 eggs).
  6. Add half of the composition, place the peeled, boiled eggs and then cover them with the other half.
  7. Place in oven and cook at about 180ºC/356ºF for 30-40 minutes.
  8. Let it cool a bit before removing it from the form.


If you wait until it cools down a bit it will come out of the form really nice. I was impatient as always and cut it immediately so it didn’t stick together that well.

Nutrition Information



Amount Per Serving Calories 400Total Fat 6.8gCarbohydrates 74.7gProtein 10g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Desiree Phillip

Saturday 13th of April 2019

Can this be made without the eggs or can i substitute for it. The recipe looks good want to give it a try.

Ruxandra Micu

Wednesday 22nd of May 2019

Sure! You can use psyllium husks or ground flax seeds instead of eggs to make the filling stick together. You can also add some chickpea flour just to be safe.


Monday 9th of April 2018

I made this the other day and it came out Delicious! - it brought me right back in my childhood :) I love your recipes, my next experiment will be the vegan lamb...


Wednesday 13th of June 2018

Yay! So happy to hear this! :D Thank you, Ana! Let me know how the vegan lamb rack turns out!


Tuesday 30th of January 2018

Hi! Can I use green lentils instead of red?


Sunday 18th of February 2018

Sure, but you'll have to soak them and boil them more. Red lentils are ready a lot faster than other types of lentils.


Thursday 17th of December 2015


M-am cam ametit intre atataea retete delicioase. Intebare, la reteta asta nu se poate inlocui oul cu o combinatie de fulgi de drojdie si tapioca? cred ca am mai pus intrebarea asta la alta reteta. de asta zic ca m-am incurcat :D


Saturday 19th of December 2015

Hehe, ma bucur ca iti plac! Sincer, nu stiu. As incerca poate cu fulgi de drojdie si psyllium. Din experienta mea, taratele de psyllium leaga f bine. Daca incerci sa imi spui cum ti-a iesit! :)


Friday 27th of February 2015

Multumesc foarte mult pentru reteta asta minunata! Nu imi vine sa cred ce rele sunt unele persoane aici, chiar mi-ar fi rusine in locul lor sa vorbesc Asa urat. Daca le-ar vedea mamele lor le-ar trage de urechi una doua.


Sunday 1st of March 2015

Ma bucur ca iti place, Adina! Stai linistita ca nu bag de seama :)) Am lasat special comentariile, asa cu greseli gramaticale cum au fost create... Blogul meu este pentru oameni educati si cu bun simt dar din pacate mai rasar si astfel de persoane din cand in cand.

Skip to Recipe