Lentils are said to resemble mini coins, and an abundance of these tiny edible legumes symbolizes wealth. This rich and flavorful appetizer can be prepared through Step 4 and chilled a day in advance. Just before your guests arrive, drizzle the stuffed caps with olive oil and bake.
Makes: 6 servings
Free of: gluten and all top allergens
- 30 crimini mushrooms (2-3 inches wide)
- 4 tbsp olive oil, divided
- 1 1/2 oz (42 g) pancetta, diced
- 1/2 cup (120 mL) minced red onion
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh sage
- pinch crushed red pepper
- 3 cloves garlic, minced or crushed
- 1/2 tsp salt + additional for mushroom caps
- 2 tbsp dairy-free, soy-free buttery spread
- 1 cup (250 mL) cooked lentils (1 15 oz can, drained)
- 2 tbsp chopped fresh parsley
- 1 cup (250 mL) gluten-free, allergen-free bread crumbs
- 1/2 cup (120 mL) shredded dairy-free, soy-free cheddar cheese alternative (such as Daiya)
- freshly ground black pepper
- paprika, for sprinkling
- Preheat oven to 425° F. Line a large baking sheet with parchment paper.
- With a dry paper towel, gently wipe dirt off mushrooms. Remove stems. Trim off the rough bottoms of stems. Finely chop remaining stem portions. Place mushroom caps, top-side down, on the prepared baking sheet.
- Heat 2 tablespoons olive oil in a large saute pan or a Dutch oven over medium heat. Add pancetta and cook 2 minutes, stirring often. Add onion, thyme, sage and crushed red pepper and cook 2 minutes, stirring often. Add garlic and cook 1 minute, while stirring. Add chopped mushroom stems and 1/2 teaspoon salt and cook 3 minutes, stirring often. Add buttery spread and stir to combine. Remove from heat.
- In a medium bowl, mash 1/2 cup lentils until relatively smooth. Stir in remaining lentils, cooked mushroom mixture and parsley. Add bread crumbs, shredded cheese alternative, and a few turns fresh black pepper. Stir gently to combine.
- Lightly sprinkle mushroom cap cavities with salt. Stuff each with a rounded tablespoon of lentil stuffing. Lightly sprinkle tops with paprika.
- Drizzle stuffed mushrooms with remaining 2 tablespoons olive oil. Bake for 30 minutes, until mushroom are tender and filling is golden brown. Transfer to a platter and serve warm.
Contributor Cybele Pascal is the author of three cookbooks, including the new Allergy-Free and Easy Cooking and The Allergen-Free Baker’s Handbook. Visit her at cybelepascal.com.
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