Lentil and Herb Stuffed Mushrooms
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.
Recipe first published in Allergic Living magazine. Subscribe today for more great allergy-friendly and gluten free recipes