Tuscan Vegan Stuffed Mushroom
Prep time
Cook time
Total time
Serves: 6
  • ½ cup seasoned bread crumbs (gluten-free, if needed)
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon salt
Mushrooms and Filling:
  1. Mix all ingredients together in a small bowl and set aside.
  1. Preheat your oven to 375ºF.
  2. Remove the stem from the mushroom and dice it.
  3. Heat 1 tablespoons oil in a medium skillet and sauté all of the mushrooms on both sides, just to slightly soften, adding a pinch of salt to the inside of each mushroom.
  4. Remove to a baking sheet, gill side up.
  5. Add 2 tablespoons oil to the same skillet and begin to sauté all of the vegetables (including the mushroom stems), herbs and seasonings. Cook on medium heat until slightly softened approx. 5 min. Add the lentils, stir to mix. Set aside to cool for 5 min. Stir in the yogurt or coconut milk, and season to taste with salt.
  6. Fill the mushroom caps with the filling. Mound the mixture into the caps to until stuffing is finished.
  7. Sprinkle and press the crumb topping onto each mushroom. You may have some leftover, depending on the size of mushrooms.
  8. Bake for 15 minutes.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/tuscan-vegan-stuffed-mushrooms