Lentil and Herb Stuffed Mushrooms



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



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.

Free From Food Festival


Dear Readers on the other side of the pond (England), I’m posting today about an exciting food festival going on in London this weekend, November 25th-27th. If any of you go to this fabulous festival, please let me know how it is. I really wish I could be there too! Here are the details. Please note that I am skipping Allergy Friendly Friday  this week, and extending last week’s which will now go through next Friday, so keep adding recipes if you like. They are all great for the winter holidays too.


Friday 25 – Sunday 27 November 2011

Southbank Centre Square, Southbank CentreBelvedere Road, SE1 8XX

FREE admission


An exciting new food festival, focusing on “Free From” foods is launching on Friday 25th November for three days at Southbank Centre.The inaugural Free From Food Festival, taking place at Southbank Centre Square from Friday 25th – Sunday 27th November 2011, will bring together many “Free From” food specialists and the growing number of artisan producers who create a range of gluten, wheat, dairy, sugar and/or egg free goods.  The festival will be of interest to all food lovers, as well as those who are genuinely affected by the foods around them.  It will appeal not only to coeliacs, but to those with other food intolerances (dairy in particular) through to anyone curious about or wanting to make lifestyle changes to their diet.Demonstrations & Tastings: Check out what will be there!

The festival promises to have a variety of companies and individuals showcasing their unique, high quality products as well as a schedule of demonstrations, talks and tutored tastings, given by the exhibiting producers themselves, as well as visiting chefs and authorities from the “Free From” world.

Exhibitors will be on hand to educate, offer samples, sell and display their goods, thereby creating an environment where people can learn about, shop, eat and gain further confidence about “Free From” foods as alternative substitutes.

Organiser Caroline Aherne explains “I’m really pleased to be bringing together a diverse range of producers where visitors can learn about and try the artisan “free from” foods and drink on offer and meet many of the passionate people behind them.  There’s definitely an interest in alternative grains and dairy substitutes for mainstream products as well as people wanting knowledge about how to cook and use these.  The Free From Food Festival will set the scene for learning more as well as being able to get a wide range of products under one roof.”

As it’s close to Christmas, many producers will have gluten-free, wheat-free and dairy-free seasonal produce that visitors to the festival can purchase there or order for themselves, friends or family, thereby making Christmas and the holidays an occasion that everyone can enjoy.  Companies such as Wag Free will be selling their latest range of gluten free savoury and Christmas products, Inspiralled and Conscious Food will showcase their more healthy Christmas food gift options and Jaz and Jules will be showcasing their delicious Organic Hot Chocolate.

*The event takes place from Friday 25th to Sunday 27th November 2011, 11am-8pm daily (6pm on Sunday) at Southbank Centre Square, behind the Royal Festival Hall.  The venue is five minutes walk from Waterloo & Embankment tube states and various bus routes. Admission is free.  For more info, check out their Facebook Page here.