Lentil And Walnut Stuffed Portobellos

Serving: 465 g

Ingredients

• mushrooms200 g
• lentils100 g
• walnuts25 g
• spinach60 g
• onion60 g
• garlic8 g
• olive oil12 g

Recipe steps

1. Remove the mushroom stems, chop them, and soften with onion and garlic in olive oil.
2. Stir in cooked lentils, wilted spinach and chopped walnuts to make a savoury filling.
3. Heat oven to 200 C. Mound the filling into the mushroom caps on a tray.
4. Bake 20 minutes until the mushrooms are tender and the tops are crisp.

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