Fructose Free Vegan Italian Stuffed Mushrooms
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the mushrooms
- 12 large cremini or baby bella mushrooms (about 2 inches wide), stems removed and reserved
- 2 tbsp olive oil, divided
- ¼ tsp salt
- ¼ tsp black pepper
For the filling
- 1 cup cooked green or brown lentils (from about ⅓ cup dry)
- reserved mushroom stems, finely chopped
- 3 tbsp sun-dried tomatoes (oil-packed), drained and finely chopped
Ingredient noteA serving of up to about three pieces of sun-dried tomato is low in fructose. This recipe contains only about 2 1/4 teaspoons per serving, making it likely Low Fructose. If you prefer to always avoid sun-dried tomato, please tap it and change its rating to Red.
- 2 cloves garlic, minced
- ½ tsp fennel seeds
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- 3 tbsp nutritional yeast
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh lemon juice
- ¼ tsp salt
For serving
- 2 tbsp vegan parmesan, for topping (optional)
- 1 tbsp fresh basil, torn (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
Separate the mushroom stems from the caps. Finely chop the stems and set aside. Brush the mushroom caps inside and out with 1 tbsp of the olive oil, then season with 1/4 tsp salt and 1/4 tsp black pepper. Arrange them gill-side up on the prepared baking sheet.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!