One thing I've learned as an adult is that, when it comes to mushrooms, there is no middle ground - you either love or hate them, there is no indifference. Whatever side of the fence you're on when it comes to mushrooms, I think this week's recipe could be the beginning of a love affair. Coated in crispy breadcrumbs and stuffed with our plant based Ragu, it's a quick, easy dinner for three that's sure to make even the biggest mushroom-sceptics among us happy.
Serves 3
Ingredients
1 x Fiid Italian Sundried Tomato Lentil Ragu
12 x Small Mushrooms (or 6 large)
1 x Handful of Fresh Basil, chopped
1 x Tablespoon Olive Oil
Salt and Pepper
For the Breadcrumbs
50g Bread crumbs
1 x Tablespoon Nutritional Yeast
1 x Garlic Clove
Zest half Lemon
1 x Handful Parsley
Pinch of Salt and Pepper
Method
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