Ingredients:

• 30 crimini mushrooms (2-3 inches wide)
• 4 Tbsp. olive oil, divided
• 1 1/2 oz. (42 g) pancetta, diced
• 1/2 cup (120 mL) minced red onion
• 1 tsp. chopped fresh thyme
• 1 tsp. chopped fresh sage
• Pinch crushed red pepper
• 3 cloves garlic, minced or crushed
• 1/2 tsp. salt + additional for mushroom caps
• 2 Tbsp. dairy-free, soy-free buttery spread
• 1 cup (250 mL) cooked lentils (1 15 oz. can, drained)
• 2 Tbsp. chopped fresh parsley
• 1 cup (250 mL) gluten-free, allergen-free bread crumbs
• 1/2 cup (120 mL) shredded dairy-free, soy-free cheddar cheese alternative
• Freshly ground black pepper
• Paprika, for sprinkling

1. Preheat oven to 425° F. Line a large baking sheet with parchment paper.
2. With a dry paper towel, gently wipe dirt off mushrooms. Remove stems. Trim off the rough bottoms of stems. Finely chop remaining stem portions. Place mushroom caps, top-side down, on the prepared baking sheet.
3. Heat 2 tablespoons olive oil in a large saute pan or a Dutch oven over medium heat. Add pancetta and cook 2 minutes, stirring often. Add onion, thyme, sage and crushed red pepper and cook 2 minutes, stirring often. Add garlic and cook 1 minute, while stirring. Add chopped mushroom stems and 1/2 teaspoon salt and cook 3 minutes, stirring often. Add buttery spread and stir to combine. Remove from heat.
4. In a medium bowl, mash 1/2 cup lentils until relatively smooth. Stir in remaining lentils, cooked mushroom mixture and parsley. Add bread crumbs, shredded cheese alternative, and a few turns fresh black pepper. Stir gently to combine.
5. Lightly sprinkle mushroom cap cavities with salt. Stuff each with a rounded tablespoon of lentil stuffing. Lightly sprinkle tops with paprika.
6. Drizzle stuffed mushrooms with remaining 2 tablespoons olive oil. Bake for 30 minutes, until mushroom are tender and filling is golden brown. Transfer to a platter and serve warm.