PREP 15 MIN•COOK 25 MIN
Number of servings
4 field mushrooms
1 tsp olive oil
1⁄2 onion finely diced
1 garlic clove minced
2 sprigs of fresh thyme leaves picked, chopped
120g firm tofu
20g vegan feta cheese
1 tin of lentils (400g tin) drained & rinsed
1⁄2 cup (80g) pre-cooked brown rice
salt & pepper, to taste
Preheat oven to 200°C/fan 180°C/gas 6 and line a baking tray with baking paper.
Trim mushroom stalks at the base and finely chop the stalks. Place mushrooms caps on tray, stalk side up and set aside.
Heat oil in a medium size non-stick frypan over medium heat. Add onion, garlic, thyme and mushroom stalks and cook for 5 minutes until onion is soft. Remove from heat.
At the same time place tofu in a bowl and mash with a fork. Add cheese, lentils, rice and onion mixture, season with salt and pepper and mix well.
Divide mixture evenly between mushroom caps and roast for 20 minutes, until mushrooms are tender and the filling is golden and crunchy.
1842 kJ / 439 cals
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