Italian Lentil Stuffed Mushrooms

July 05, 2020 1 min read

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