Lentil and Herb Stuffed Mushrooms

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Lentil and Herb Stuffed Mushrooms

 

Makes 6 servings
Free From gluten and all top 8 allergens

 

Lentils are said to resemble mini coins, and an abundance of these tiny edible legumes symbolizes wealth in the New Year. This rich and flavorful gluten-free 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.  To make vegan, omit the pancetta.

 

30 crimini mushrooms (2-3 inches wide)

4 tbsp olive oil, divided

1 1/2 oz (42 g) pancetta, diced (optional)

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

 

1. Preheat oven to 425° F. Line a large baking sheet with parchment paper.

2. 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.

3. 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.

4. 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.

5. Lightly sprinkle mushroom cap cavities with salt. Stuff each with a rounded tablespoon of lentil stuffing. Lightly sprinkle tops with paprika.

6. 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.

 

Lentil and Herb Stuffed Mushrooms © 2015 by Cybele Pascal

This recipe first appeared in the Winter 2015 issue of Allergic Living Magazine

Allergy Friendly Friday 12/21/12

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Sugar plums, gingerbread, ribbon candy, candy canes, hot chocolate, chocolate gold coins, huge navel oranges,  chocolate dipped dried orange slices, these are the treats I associate with Christmas.  What are your special Christmas treats? What do you always crave this time of year?  What will you be making for your Christmas dinner? My mother always made a duck or a goose.  I will probably opt for a lower fat bird.  I can’t seem to stomach the goose anymore, no matter how delicious.

And what will you be baking? Please add your allergy-friendly Christmas recipes below. We are all, always, looking for inspiration.

Thank you for contributing to last weeks’ Allergy-Friendly Friday! Here are the recipe highlights from last  roundup. Remember, the featured  recipes  are also being featured on my Allergy-Friendly Friday Highlights Pinterest board, so check them out there, along with other featured allergy-friendly recipes from weeks past. If you have been featured, I encourage you to grab the Allergy Friendly Friday badge from my right sidebar and share it on your blog, so others know you’ve got a featured recipe on Allergy-Friendly Friday.

Allergy Friendly Winter Holidays Linky Party

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The Winter Holidays are in FULL SWING!  I am ready to start baking up a storm of allergy-friendly goodies.  But I also need some inspiration from you folks. What are you making this holiday season? What are your favorite cookie recipes? Do you make a ham or a goose for Christmas dinner?  What about your latkes?  PLEASE share your recipes below. Can’t wait to see what you’ve got cooking!

Thank you for contributing to last two weeks’ Allergy-Friendly Friday! Here are the recipe highlights from last  roundup. Remember, the featured  recipes  are also being featured on my Allergy-Friendly Friday Highlights Pinterest board, so check them out there, along with other featured allergy-friendly recipes from weeks past. If you have been featured, I encourage you to grab the Allergy Friendly Friday badge from my right sidebar and share it on your blog, so others know you’ve got a featured recipe on Allergy-Friendly Friday.