50+ Mouthewatring Easter Meatless Recipes You’ll Love

Easter is a time for celebration, renewal, and indulging in a variety of delicious dishes with family and friends.

For those who prefer meatless options or are simply looking to add more plant-based dishes to their holiday menu, Easter offers a fantastic opportunity to experiment with fresh, seasonal ingredients.

Whether you’re hosting a gathering or preparing a festive meal for yourself, this collection of 50+ Easter meatless recipes will inspire you to create a vibrant, flavorful spread that everyone will love.

From light salads and savory tarts to comforting casseroles and indulgent desserts, these recipes highlight the best of spring’s bounty in every bite.

Whether you’re a committed vegetarian, looking to reduce your meat consumption, or simply seeking new ways to embrace seasonal vegetables and herbs, these recipes are perfect for bringing fresh, healthy, and satisfying dishes to your Easter table.

Get ready to enjoy a deliciously meat-free celebration that’s bursting with color, flavor, and joy!

50+ Mouthewatring Easter Meatless Recipes You’ll Love

This Easter, embrace the beauty of plant-based dishes that highlight the best of springtime produce and fresh, vibrant flavors.

With 50+ Easter meatless recipes to choose from, there’s something for every taste and dietary preference.

From hearty casseroles to light salads and savory pastries, these dishes will elevate your holiday meal and provide a satisfying alternative to traditional meat-heavy fare.

Whether you’re hosting a large family gathering or preparing an intimate meal, these recipes will help you create a memorable and delicious celebration.

Enjoy the spirit of Easter with healthy, flavorful, and meatless dishes that everyone will adore!

Asparagus and Ricotta Tart

This Asparagus and Ricotta Tart is a perfect centerpiece for your Easter table. Combining the flaky goodness of puff pastry with creamy ricotta and the fresh, crisp taste of asparagus, this dish is a delightful way to welcome spring. It’s elegant, light, and bursting with seasonal flavors, making it a hit for both vegetarians and meat-eaters alike.

Ingredients:

• 1 sheet of puff pastry, thawed
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 1 bunch fresh asparagus, trimmed
• 2 tablespoons olive oil
• Zest of 1 lemon
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry and place it on the prepared baking sheet. Using a knife, lightly score a 1-inch border around the edges (do not cut through).
3. In a bowl, mix ricotta, Parmesan, egg, lemon zest, salt, and pepper until smooth. Spread this mixture evenly within the scored border.
4. Arrange the asparagus spears on top of the ricotta mixture, drizzle with olive oil, and sprinkle with a pinch of salt.
5. Bake for 20–25 minutes or until the pastry is golden brown and puffed.
6. Let the tart cool slightly before slicing and serving.

This Asparagus and Ricotta Tart brings sophistication and simplicity to your Easter spread. The vibrant green asparagus and creamy filling are a visual and taste delight, offering a refreshing take on holiday cooking that everyone will appreciate. Pair it with a light salad for a complete and satisfying meal.

Spring Vegetable Risotto

Celebrate the season’s freshest vegetables with this Spring Vegetable Risotto. Creamy, comforting, and loaded with bright flavors, this dish showcases ingredients like peas, leeks, and fresh herbs. It’s an indulgent yet wholesome option that fits perfectly into your Easter feast, making it a crowd-pleasing choice for vegetarians and beyond.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups vegetable broth, warmed
• 1 cup dry white wine (optional)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 leek, thinly sliced
• 1 cup fresh or frozen peas
• 1 cup diced asparagus
• ½ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh mint
• Salt and pepper to taste

Instructions:

1. Heat olive oil and butter in a large saucepan over medium heat. Add the sliced leek and sauté until soft and fragrant.
2. Stir in the Arborio rice and toast it lightly for 1–2 minutes.
3. Deglaze the pan with white wine (if using), stirring constantly until absorbed.
4. Gradually add warm vegetable broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more.
5. When the rice is nearly tender (about 18 minutes), stir in the peas and diced asparagus. Cook until the vegetables are tender and the rice is creamy.
6. Remove from heat and stir in Parmesan cheese, parsley, mint, salt, and pepper. Serve hot.

This Spring Vegetable Risotto combines the comforting texture of risotto with the crisp, vibrant flavors of spring. Its creamy consistency and garden-fresh appeal make it a standout dish for Easter. Serve it as a main course or a luxurious side dish for an unforgettable holiday meal.

Spinach and Feta Stuffed Phyllo Parcels

Crispy, golden phyllo pastry filled with a savory mixture of spinach and feta creates a delightful bite-sized appetizer or main course for Easter. These Spinach and Feta Stuffed Phyllo Parcels are light, flaky, and packed with Mediterranean-inspired flavors. They’re perfect for sharing and make a beautiful addition to your Easter spread.

Ingredients:

• 1 package phyllo dough, thawed
• 10 ounces fresh spinach, chopped
• 1 cup crumbled feta cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 egg, beaten
• ½ teaspoon nutmeg
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ cup melted butter

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until softened, then add the chopped spinach and cook until wilted. Remove from heat and cool slightly.
3. In a bowl, combine the spinach mixture, feta cheese, beaten egg, nutmeg, salt, and pepper.
4. Lay a sheet of phyllo dough on a clean surface and brush it lightly with melted butter. Stack two more sheets on top, brushing each layer with butter.
5. Cut the phyllo into strips, spoon a small amount of filling at one end, and fold it into a triangle, continuing to fold along the strip.
6. Place the parcels on the prepared baking sheet, brush the tops with butter, and bake for 20–25 minutes or until golden and crisp.

These Spinach and Feta Stuffed Phyllo Parcels offer a delightful balance of crispiness and creamy filling, making them a perfect addition to your Easter celebration. Their elegant appearance and bold flavors are sure to impress guests while keeping your menu meat-free and satisfying.

Carrot and Lentil Salad with Lemon Dressing

This Carrot and Lentil Salad with Lemon Dressing is a bright, vibrant dish that combines the earthy flavors of lentils with the sweetness of fresh carrots. The zesty lemon dressing adds a refreshing touch, while the nuts and herbs enhance the overall texture and flavor. It’s an easy-to-make, nutrient-packed salad that works wonderfully as a side or light main dish for Easter.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 4 large carrots, peeled and grated
• ¼ cup fresh parsley, chopped
• ¼ cup toasted almonds, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook the lentils in a pot of boiling water for 20-25 minutes, or until tender but not mushy. Drain and let them cool.
2. In a large mixing bowl, combine the grated carrots, cooked lentils, parsley, and toasted almonds.
3. In a separate small bowl, whisk together olive oil, lemon juice, honey (or maple syrup), Dijon mustard, salt, and pepper.
4. Pour the dressing over the salad and toss until well combined.
5. Serve chilled or at room temperature, garnished with additional parsley or almonds if desired.

This Carrot and Lentil Salad with Lemon Dressing is an ideal addition to your Easter spread. The combination of fresh vegetables, hearty lentils, and a tangy dressing is both refreshing and satisfying. Its vibrant colors and simple ingredients make it a perfect side dish or a light, nutritious main for a meatless meal.

Vegetarian Stuffed Bell Peppers

These Vegetarian Stuffed Bell Peppers are bursting with flavor and are a wholesome, satisfying dish for your Easter table. Filled with a hearty mixture of quinoa, black beans, vegetables, and spices, these stuffed peppers are a perfect choice for a colorful, plant-based meal. Top them off with cheese (or go vegan for a dairy-free option) for an extra indulgent touch.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 medium zucchini, diced
• ½ cup diced red onion
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 tablespoon olive oil
• 1 cup shredded cheddar cheese (optional for non-vegan)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the onion and zucchini, sautéing until softened, about 5 minutes.
3. Stir in the quinoa, black beans, corn, cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes to combine.
4. Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
5. If using cheese, sprinkle it over the top of each stuffed pepper.
6. Cover the baking dish with foil and bake for 25–30 minutes. Remove the foil and bake for another 5–10 minutes to allow the cheese to melt and the peppers to soften.
7. Serve hot, garnished with cilantro or sour cream if desired.

These Vegetarian Stuffed Bell Peppers are a perfect way to enjoy a hearty yet healthy Easter meal. The combination of quinoa, black beans, and vegetables makes for a flavorful, satisfying filling, while the bell peppers add a naturally sweet, juicy contrast. Whether served as a main course or side dish, they’re sure to delight everyone at the table.

Sweet Potato and Chickpea Coconut Curry

Warm, comforting, and packed with flavors, this Sweet Potato and Chickpea Coconut Curry is an excellent choice for Easter. The creamy coconut milk brings out the natural sweetness of the sweet potatoes and chickpeas, while the blend of spices adds depth and warmth. This dish is rich in nutrients and makes for a filling, meatless main that pairs perfectly with rice or flatbread.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant, about 3–4 minutes.
2. Stir in the curry powder, turmeric, and cumin, and cook for another 1–2 minutes to bring out the flavors.
3. Add the sweet potatoes and chickpeas to the pot, stirring to coat with the spices.
4. Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat and cook for 25–30 minutes, or until the sweet potatoes are tender and the curry has thickened slightly.
5. Season with salt and pepper to taste, and garnish with fresh cilantro.
6. Serve with rice, naan bread, or enjoy it as-is for a hearty meal.

This Sweet Potato and Chickpea Coconut Curry is a comforting, flavorful, and hearty dish that will leave everyone satisfied. The creamy coconut milk, paired with the earthy sweetness of the sweet potatoes and protein-packed chickpeas, makes this a perfectly balanced dish for Easter. It’s easy to prepare and will surely become a favorite at your holiday table.

Pea and Mint Frittata

This Pea and Mint Frittata is a simple, light, and vibrant dish perfect for Easter brunch. The sweetness of the peas combined with the freshness of mint creates a refreshing flavor that pairs beautifully with the richness of eggs and cheese. It’s an easy-to-make, satisfying dish that works well as a centerpiece or a side for any spring meal.

Ingredients:

• 8 large eggs
• 1 cup fresh or frozen peas, thawed
• ½ cup grated Parmesan cheese
• 2 tablespoons fresh mint, chopped
• 1 tablespoon olive oil
• 1 small onion, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in an ovenproof skillet over medium heat. Add the onion and sauté until softened, about 3–4 minutes.
3. Add the peas to the skillet and cook for another 2 minutes, stirring occasionally.
4. In a bowl, whisk together the eggs, Parmesan cheese, mint, salt, and pepper. Pour the egg mixture into the skillet over the peas and onion.
5. Cook the frittata on the stove for 3-4 minutes until the edges start to set.
6. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set and golden on top.
7. Remove from the oven, slice, and serve warm or at room temperature.

This Pea and Mint Frittata is a perfect way to celebrate Easter with a fresh, spring-inspired dish. The lightness of the peas and mint makes it a great addition to a brunch spread or as a light lunch. It’s not only delicious but also packed with protein, making it a nutritious and flavorful option for anyone looking for a meat-free dish.

Zucchini and Ricotta Stuffed Shells

These Zucchini and Ricotta Stuffed Shells are a comforting, satisfying dish filled with creamy ricotta cheese and fresh zucchini, perfect for Easter dinner. The rich flavors of the filling combined with the soft pasta shells and marinara sauce create a hearty yet light dish that’s perfect for anyone seeking a meatless alternative to traditional stuffed shells.

Ingredients:

• 12 large pasta shells
• 1 ½ cups ricotta cheese
• 1 small zucchini, grated
• ½ cup mozzarella cheese, shredded
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup marinara sauce
• Salt and pepper to taste
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta shells according to the package instructions. Drain and set aside to cool.
3. In a medium skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add the grated zucchini and cook for 2–3 minutes, until softened. Remove from heat and let cool.
4. In a large bowl, combine the ricotta, cooked zucchini, mozzarella, salt, and pepper.
5. Stuff each pasta shell with the ricotta mixture and place them in a baking dish.
6. Pour marinara sauce over the stuffed shells and cover with foil.
7. Bake for 25–30 minutes, removing the foil halfway through to allow the cheese to melt and the dish to brown slightly.
8. Garnish with fresh basil and serve hot.

These Zucchini and Ricotta Stuffed Shells offer a delightful meatless alternative to traditional stuffed pasta dishes. The creamy ricotta and soft zucchini filling, combined with the tangy marinara sauce, create a perfect balance of flavors that are sure to satisfy everyone. This dish is hearty, comforting, and perfect for Easter dinner or any festive gathering.

Mushroom and Spinach Lasagna

A classic comfort food made meatless, this Mushroom and Spinach Lasagna is loaded with savory mushrooms, tender spinach, and layers of rich cheese. It’s a hearty dish with deep, earthy flavors and creamy textures, making it a wonderful option for an Easter dinner. Plus, it can be made ahead of time and baked when ready, making it a convenient choice for holiday meals.

Ingredients:

• 9 lasagna noodles, cooked and drained
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 16 oz cremini or button mushrooms, sliced
• 4 cups fresh spinach, chopped
• 1 ½ cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 3 cups marinara sauce
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté for 3–4 minutes until softened.
3. Add the mushrooms to the skillet and cook until they release their moisture and begin to brown, about 8 minutes. Stir in the spinach and cook for another 2–3 minutes until wilted. Season with salt, pepper, and oregano. Remove from heat.
4. In a bowl, combine ricotta, half of the mozzarella, and half of the Parmesan cheese.
5. In a large baking dish, spread 1 cup of marinara sauce on the bottom. Layer 3 lasagna noodles, followed by half of the mushroom and spinach mixture, then half of the cheese mixture. Repeat the layers, ending with a layer of noodles topped with the remaining marinara sauce and the remaining mozzarella and Parmesan cheese.
6. Cover with foil and bake for 25–30 minutes. Remove the foil and bake for an additional 10–15 minutes until the cheese is golden and bubbly.
7. Let the lasagna cool for 5 minutes before slicing and serving.

This Mushroom and Spinach Lasagna is a comforting and hearty dish that makes a perfect addition to your Easter meal. The layers of tender pasta, savory mushrooms, creamy ricotta, and melted mozzarella provide a rich and satisfying meal that even meat lovers will enjoy. It’s a great make-ahead option for those looking to spend less time in the kitchen on the big day.

Butternut Squash and Spinach Risotto

This Butternut Squash and Spinach Risotto is a creamy, comforting dish that brings the sweet flavors of roasted squash together with the earthy goodness of spinach. The creamy texture of the risotto is enhanced by the richness of Parmesan and the subtle sweetness of the squash, making it an elegant and satisfying addition to your Easter feast.

Ingredients:

• 1 small butternut squash, peeled, seeded, and diced
• 1 tablespoon olive oil
• 1 ½ cups Arborio rice
• 4 cups vegetable broth, warmed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• ½ cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced butternut squash with olive oil, salt, and pepper, and spread it out on a baking sheet. Roast for 20–25 minutes, or until tender and lightly caramelized.
3. In a large skillet or saucepan, heat a little olive oil over medium heat. Add the onion and garlic, cooking for 3–4 minutes until softened.
4. Add the Arborio rice to the skillet, stirring for 1-2 minutes to toast the rice slightly.
5. Gradually add the warm vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue until the rice is cooked al dente, about 18-20 minutes.
6. Stir in the roasted butternut squash, spinach, Parmesan cheese, and butter. Cook for another 2–3 minutes until the spinach wilts and everything is well combined.
7. Season with salt and pepper to taste, and serve warm.

This Butternut Squash and Spinach Risotto is a rich and hearty dish that combines creamy texture with the natural sweetness of roasted squash and the freshness of spinach. It’s an excellent vegetarian main dish for Easter, bringing a touch of elegance and comfort to your holiday meal.

Asparagus and Ricotta Tart

This Asparagus and Ricotta Tart is a perfect springtime dish, showcasing the tender, vibrant asparagus paired with the creamy richness of ricotta cheese. The flaky pastry crust provides a delightful contrast to the creamy filling, making it a perfect appetizer or light main course for Easter. It’s a simple yet elegant way to enjoy seasonal vegetables.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 bunch asparagus, trimmed
• 1 cup ricotta cheese
• 1 tablespoon olive oil
• 1 teaspoon lemon zest
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a parchment-lined baking sheet. Using a knife, lightly score a border around the edges, about 1 inch from the edge.
3. In a small bowl, combine the ricotta cheese, lemon zest, thyme, salt, and pepper. Spread the ricotta mixture evenly within the scored border of the puff pastry.
4. Arrange the asparagus spears on top of the ricotta filling, alternating directions and gently pressing them into the mixture. Drizzle the olive oil over the asparagus.
5. Brush the exposed pastry edges with the beaten egg for a golden finish.
6. Bake the tart for 20-25 minutes, or until the pastry is golden and puffed, and the asparagus is tender.
7. Let the tart cool slightly before slicing and serving.

This Asparagus and Ricotta Tart is a beautiful and savory addition to your Easter spread. The combination of crisp, tender asparagus and creamy ricotta in a flaky pastry shell offers a light but flavorful dish that highlights the fresh spring produce of the season. It’s easy to make and makes a stunning presentation for any Easter gathering.

Roasted Cauliflower and Chickpea Buddha Bowl

This Roasted Cauliflower and Chickpea Buddha Bowl is a wholesome, filling, and vibrant dish that’s perfect for Easter. Roasted cauliflower and crispy chickpeas provide the base, while a variety of fresh vegetables and a tangy tahini dressing bring the dish together. It’s a nourishing, protein-packed option that’s both satisfying and full of flavor.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 cups cooked quinoa or brown rice
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• ½ cucumber, sliced
• ¼ cup fresh cilantro, chopped

For the dressing:

• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup or honey
• Salt and pepper to taste
• Water to thin, if necessary

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes, or until the cauliflower is golden and the chickpeas are crispy.
3. To make the dressing, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper in a small bowl. Add water a little at a time until the dressing reaches a creamy, pourable consistency.
4. To assemble the bowls, start with a base of quinoa or brown rice. Top with roasted cauliflower and chickpeas, then add the avocado, cherry tomatoes, cucumber, and cilantro.
5. Drizzle the tahini dressing over the top and serve immediately.

This Roasted Cauliflower and Chickpea Buddha Bowl is a colorful, nutrient-dense meal that’s both filling and full of fresh flavors. The roasted cauliflower and crispy chickpeas are complemented by the creamy tahini dressing, making it a satisfying and wholesome addition to your Easter table. It’s a wonderful, plant-based option that can be customized with any fresh veggies or grains you have on hand.

Sweet Potato and Kale Gratin

This Sweet Potato and Kale Gratin is a creamy, cheesy dish that combines the sweetness of roasted sweet potatoes with the earthy flavor of kale. Layered together with a rich cream sauce and topped with melted cheese, it’s an indulgent yet healthy dish that’s perfect for Easter. Its comforting texture and vibrant colors make it an excellent side dish for your holiday table.

Ingredients:

• 2 large sweet potatoes, peeled and sliced thinly
• 3 cups fresh kale, chopped
• 1 cup heavy cream
• 1 cup milk
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 cup shredded Gruyère or cheddar cheese
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat. Add the garlic and sauté for 1–2 minutes until fragrant.
3. Add the heavy cream and milk to the skillet, bringing it to a simmer. Season with salt and pepper, and cook for 5 minutes to thicken slightly.
4. In a large greased baking dish, arrange a layer of sweet potato slices, followed by a layer of chopped kale. Pour some of the cream sauce over the layers and sprinkle with a little cheese. Repeat the layers until all ingredients are used.
5. Top the gratin with the remaining cheeses and bake for 45–50 minutes, or until the sweet potatoes are tender and the top is golden brown and bubbly.
6. Garnish with fresh thyme before serving.

This Sweet Potato and Kale Gratin is a hearty and comforting dish that combines the earthy flavors of kale with the sweetness of sweet potatoes. The creamy, cheesy layers provide a rich texture that makes it the perfect side dish for your Easter celebration. It’s a nourishing and visually stunning option that everyone will enjoy.

Lemon Herb Stuffed Portobello Mushrooms

These Lemon Herb Stuffed Portobello Mushrooms are a light yet flavorful appetizer or main dish. The earthy Portobello mushrooms are stuffed with a mixture of ricotta cheese, garlic, lemon zest, and fresh herbs, then baked to perfection. The refreshing lemon and savory herbs bring brightness to the dish, making it a perfect choice for a springtime Easter meal.

Ingredients:

• 4 large Portobello mushroom caps, cleaned and stems removed
• 1 cup ricotta cheese
• ½ cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon zest
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh lemon wedges for serving

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Brush the Portobello mushroom caps with olive oil on both sides and place them on a baking sheet, gill-side up.
3. In a bowl, combine the ricotta cheese, Parmesan cheese, garlic, lemon zest, parsley, thyme, salt, and pepper. Mix until well combined.
4. Stuff each mushroom cap with the cheese mixture, pressing down gently to fill each one completely.
5. Bake for 20–25 minutes, or until the mushrooms are tender and the stuffing is golden and bubbling.
6. Serve warm with fresh lemon wedges on the side.

These Lemon Herb Stuffed Portobello Mushrooms offer a delightful burst of flavor in every bite. The combination of ricotta cheese and fresh herbs, balanced by the tangy lemon zest, makes this a refreshing and satisfying dish. Whether served as an appetizer or a main, it’s a perfect meatless choice for your Easter celebration.

Pea and Mint Spring Salad with Feta

This Pea and Mint Spring Salad with Feta is a light and refreshing dish that celebrates the fresh flavors of spring. The combination of sweet peas, crisp vegetables, and tangy feta cheese, all tossed in a zesty lemon vinaigrette, creates a vibrant salad that’s both simple and elegant. It’s a perfect side dish to accompany any Easter meal, offering a burst of color and flavor.

Ingredients:

• 2 cups fresh peas (or frozen peas, thawed)
• 1 cup baby spinach, chopped
• ½ cup crumbled feta cheese
• 1 small cucumber, diced
• 1 small red onion, thinly sliced
• ¼ cup fresh mint leaves, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the peas, spinach, cucumber, red onion, and mint. Toss gently to mix.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper. Pour over the salad and toss to combine.
3. Top with crumbled feta cheese and serve immediately.

This Pea and Mint Spring Salad with Feta is a fresh and vibrant dish that captures the essence of spring. The combination of sweet peas, tangy feta, and aromatic mint makes it a perfect complement to any Easter meal. It’s light, refreshing, and packed with flavor, making it a wonderful side dish to brighten your celebration.

Note: More recipes are coming soon!