Courtesy of Allergic Living and Cybele Pascal
- 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
- 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.