Description

Looking for a delicious and healthy appetizer that’s both vegan and lectin-free? Look no further than these vegan ricotta stuffed baby bella mushrooms! Packed with protein and flavor, these savory bites are the perfect addition to any party spread. With a creamy filling made from almond ricotta, these mushrooms can be a plant-based satisfying snack, a healthy lunch or dinner, or even a side dish. So, grab a handful of baby bella mushrooms or another type of small brown mushrooms and get ready to enjoy this nourishing and tasty treat!

Ingredients

10 mini Portobello mushrooms (or other mushrooms that are easy to stuff)
1/2 cup almond ricotta (I use Kite Hill brand)
1 tablespoon extra virgin olive oil, plus more for baking and finishing
2 tablespoons fresh oregano leaves, chopped
2 garlic cloves, minced
freshly ground pepper
sea salt flakes
Optional: aged balsamic vinegar

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Instructions

Preheat oven to 400F/200C.
Clean the mushrooms, remove the stems, and pat dry, ensuring they are not wet.
In a small bowl, combine the almond ricotta, 1 tablespoon of extra virgin olive oil, chopped oregano, and minced garlic.
Stuff the mushrooms with the almond ricotta filling.
Arrange the stuffed mushrooms on a baking sheet (with or without parchment paper), drizzle with extra virgin olive oil, sprinkle with black pepper and sea salt flakes, and bake for 30 minutes.
Garnish with fresh oregano leaves, drizzle with extra virgin olive oil, and serve.
For a sweet and tangy touch, finish with a drizzle of aged balsamic vinegar (the thick type). If you don’t have a good-quality balsamic, better not to use it.

Notes

Serve warm or cold, with a side as a main dish or as an appetizer.