US
Stuffed mushrooms
Prep and cooking time: 25mins
Complex carb portions, per serving: 1
Freezable
Ingredients
Serves: 2
150g cherry tomatoes (optional)
1 ½ tbsp extra virgin olive oil
1 large garlic clove, finely diced or minced
1 small red onion, finely diced
1 small carrot, finely diced
1 small courgette, finely diced
1 x 400g tin green or brown lentils, rinsed and drained
1 ½ tbsp ‘free from’ pesto (if vegan)
4 portobello mushrooms
2 tbsp wholegrain bread crumbs
1 small handful fresh basil, finely diced
1 small handful fresh parsley, finely diced
Method
Preheat the oven to 200°C/180°C fan.
Place the tomatoes (if using) in the oven for 8-10mins, until lightly roasted.
Heat 1 tbsp of the oil in a large, non-stick frying pan, over medium heat.
Fry the garlic and onion, until lightly browned.
Add the carrot, courgette, lentils, and pesto, and cook for 3-5mins, until slightly softened.
Mix the herbs, oil, and bread crumbs.
Destem the mushrooms by cutting the middle portion that sticks up out of the mushroom.
Once the tomatoes are finished (if using), use the same baking tray to cook the mushrooms in the oven for 3mins, until just softened and ‘sweating’.
Mix the bread crumbs, herbs, and ½ tbsp of oil together.
Carefully and evenly place the lentil mixture on top of the mushrooms. Top with the breadcrumb mix and pop them back into the oven for 2-3mins, or until the breadcrumbs are golden.
Serve with roasted cherry tomatoes.