This delicious vegetarian mushroom and fonio bread recipe is lectin and gluten free, perfect for meal prep and super healthy. Not only is it full of nutritious ingredients, but it’s also full of flavor and is so easy to make.
Whether you’re a vegetarian or just looking for a tasty way to incorporate more plant-based foods into your diet, this recipe is a winner. Also, this bread is a smart way to introduce vegetables into the food for those who eat in your house.
Why we love this vegetarian mushroom and fonio bread
- It’s easy to do.
- It’s full of so many healthy veggies: parsley, dill, chives, garlic, mushrooms and carrots.
- It’s such a great meal prep and lunch box item and can be served hot or cold, or reheated.
- It provides all the macronutrients for the days when you want to take a break from meat.
- It’s delicious!
There is something about a bread that people like. For me, it’s the convenience of having lots of nutritious ingredients packaged in a form that’s easy to serve and reheat.
What is fonio?
Fonio is a nutritious, gluten-free and lectin-free African grain that is becoming increasingly popular in the health food world. I love it because it’s so easy to prepare – it only takes 2-3 minutes to cook.
For more information on fonio and other lectin-free grains, check out these articles:
I chose fonio for this recipe because it’s a very small grain compared to millet or sorghum, so it works well in a bread, and it’s a healthier version than rice.
The mushrooms
I love mushrooms and try to add them to my cooking whenever possible. They are tasty, but they also have many health benefits.
They are low in calories and rich in fiber, vitamins and minerals, including vitamin D, potassium and selenium. Mushrooms are also a good source of antioxidants, which help protect cells from damage and may reduce the risk of chronic diseases such as cancer, heart disease and Alzheimer’s disease.
In addition, some varieties of mushrooms contain compounds that have immune-boosting properties, which can improve the body’s ability to fight infections. Overall, incorporating mushrooms into your diet can provide numerous health benefits and promote overall well-being.
For this recipe, I used frozen mushrooms that my father foraged. My parents live in an area where mushrooms are plentiful.
Ingredients to make this vegetarian bread
FOR THE FONIO:
- 1 tablespoon of extra virgin olive oil
- 150 grams of fonio (3/4 cup)
- 1 1/2 cups of filtered water
- 1/2 teaspoon of salt
FOR THE MUSHROOMS:
- 2 tablespoons of extra virgin olive oil
- 500 grams of chopped mushrooms (I used porcini; you can use crimini, brown or portobello mushrooms)
- 1/2 teaspoon of salt
- 1/8 teaspoon freshly ground pepper
FOR THE BREAD:
- 4 scallions (spring onions)
- 3 spring garlic (or use a generous handful of chives)
- 1 large bunch of flat-leaf parsley
- 1 small bunch of fresh dill
- cooked fonio (all of the above)
- 1 1/2 cups cooked mushrooms
- 3/4 cup grated carrot (1 carrot)
- 1/2 cup grated Parmigiano Reggiano
- 3 pasture-raised eggs
- 2/3 teaspoon of salt
- freshly ground pepper
How to make this vegetarian bread with mushrooms and fonio
- COOK THE FONIO: Heat a pot or saucepan over medium heat; add a spoonful of extra virgin olive oil and the dry fonio. Toast for about 2-3 minutes, stirring frequently. Add the water and salt, being careful not to burn with the steam. Bring to a boil, reduce heat and simmer for about 2 minutes. Turn off the heat and cover the pot for about 5 minutes. Fluff with a fork and let cool.
- COOK THE MUSHROOMS: In a medium/large pan, saute the mushrooms with olive oil, salt and pepper over medium heat until all the liquid has evaporated and the mushrooms are fragrant (this could take about 20 minutes). Remove from heat and let cool.
- Preheat oven to 350F/180C and line a medium springform pan with parchment paper.
- MAKE THE BREAD: Chop all the vegetables (scallions, garlic or chives, parsley and dill) in a food processor. Add the cooled fonio, cooled mushrooms and the rest of the ingredients, including the greens, to a large bowl and mix well. Fill the tin with the mixture and bake for 55 minutes or until golden and set. Let cool in the pan for about 30-40 minutes, then gently remove to a cutting board. You can cut it while it’s still hot or serve it cold. It can also be stored in the refrigerator. You can eat it cold, or you can heat each slice, on both sides, in a pan.
How to serve this vegetarian bread with mushrooms and fonio
This bread is very versatile. I love that it can be served warm or cold, and can easily be reheated in the oven, or in a pan, with a little olive oil. You can serve it in many ways:
- as breakfast, with coffee or tea
- as a side, with your choice of protein or vegetable stews
- as a main course, with extra virgin olive oil and a large green or chicory salad, for lunch or dinner
- as a savory snack, at home or on the go, with GundryMD Polyphenol Pearls (it’s the perfect pairing!)
Enjoy this lectin-free and gluten-free vegetarian bread with mushrooms and fonio!
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Ingredients
- BY PHONE:
- 1 tablespoon of extra virgin olive oil
- 150 grams of fonio (3/4 cup)
- 1 1/2 cups of filtered water
- 1/2 teaspoon of salt
- FOR MUSHROOMS:
- 2 tablespoons of extra virgin olive oil
- 500 grams of chopped mushrooms (I used porcini; you can use crimini, brown or portobello mushrooms)
- 1/2 teaspoon of salt
- 1/8 teaspoon freshly ground pepper
- FOR THE BREAD:
- 4 scallions (spring onions)
- 3 spring garlic (or use a generous handful of chives)
- 1 large bunch of flat-leaf parsley
- 1 small bunch of fresh dill
- cooked fonio (all of the above)
- 1 1/2 cups cooked mushrooms
- 3/4 cup grated carrot (1 carrot)
- 1/2 cup grated Parmigiano Reggiano
- 3 pasture-raised eggs
- 2/3 teaspoon of salt
- freshly ground pepper
Instructions
COOK THE FONIO: Heat a pot or saucepan over medium heat; add a spoonful of extra virgin olive oil and the dry fonio. Toast for about 2-3 minutes, stirring frequently. Add the water and salt, being careful not to burn with the steam. Bring to a boil, reduce heat and simmer for about 2 minutes. Turn off the heat and cover the pot for about 5 minutes. Fluff with a fork and let cool.
COOK THE MUSHROOMS: In a medium/large pan, saute the mushrooms with olive oil, salt and pepper over medium heat until all the liquid has evaporated and the mushrooms are fragrant (this could take about 20 minutes). Remove from heat and let cool.
Preheat oven to 350F/180C and line a medium springform pan with parchment paper.
MAKE THE BREAD: Chop all the vegetables (scallions, garlic or chives, parsley and dill) in a food processor. Add the cooled fonio, cooled mushrooms and the rest of the ingredients, including the greens, to a large bowl and mix well. Fill the tin with the mixture and bake for 55 minutes or until golden and set. Let cool in the pan for about 30-40 minutes, then gently remove to a cutting board. You can cut it while it’s still hot or serve it cold. It can also be stored in the refrigerator. You can eat it cold, or you can heat each slice, on both sides, in a pan.
