Stuffed Mushrooms

PREP 15 MIN
•
COOK  25 MIN

DF

EF

GF

NS

NF

VE

V

Number of servings
2
Ingredients

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

Methodbased on 2 servings
1

Preheat oven to 200°C/fan 180°C/gas 6 and line a baking tray with baking paper.

2

Trim mushroom stalks at the base and finely chop the stalks. Place mushrooms caps on tray, stalk side up and set aside.

3

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.

4

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.

5

Divide mixture evenly between mushroom caps and roast for 20 minutes, until mushrooms are tender and the filling is golden and crunchy.

Nutritional Informationper serving

Energy (kJ)

1842 kJ / 439 cals

Protein

27.8 g

Fat

12.2 g

Sat. Fat

3.8 g

Carbs

53.3 g

Sugar

7.2 g

Fiber

13.9 g

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