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Fiid Hack: Italian Lentil Stuffed Mushrooms

July 05, 2020

Fiid Hack: Italian Lentil Stuffed Mushrooms

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


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 


  1. Preheat Oven 180C
  2. Remove stems from the mushrooms and finely dice them, add the diced mushroom stems to a bowl along with your Fiid Italian Sundried Tomato and Lentil Ragu
  3. Add chopped basil and mix to combine
  4. For the breadcrumb topping place all your ingredients in a blender and blend together until nice and finely combined
  5. Lay out your mushrooms on a baking tray lined with parchment paper 
  6. Fill your mushrooms with the Fiid Italian Sundried Tomato and Lentil Ragu mix
  7. Top it off with the breadcrumb mix, compact tightly
  8. Drizzle with olive oil, place in the oven and cook for about 25 – 30 min or until golden brown on top
*Shane's tip – these are great to freeze and can be cooked from frozen. If doing so freeze them uncooked flat on the tray first. Once frozen you can pop into a zip lock bag until needed

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