Serves 3
Ingredients
1 x fiid 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
- Preheat Oven 180C
- Remove stems from the mushrooms and finely dice them, add the diced mushroom stems to a bowl along with your fiid Sundried Tomato & Lentil Ragu
- Add chopped basil and mix to combine
- For the breadcrumb topping place all your ingredients in a blender and blend together until nice and finely combined
- Lay out your mushrooms on a baking tray lined with parchment paper
- Fill your mushrooms with the fiid Sundried Tomato & Lentil Ragu mix
- Top it off with the breadcrumb mix, compact tightly
- 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