Pregnancy Friendly Vegan Italian Stuffed Mushrooms
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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
- 2 cloves garlic, minced
- ½ tsp fennel seeds
- ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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.
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