Stuffed mushrooms with baby potatoes
4 serves
5 m
15 m
Ingredients
- Olive oil spray
- 12 medium mushrooms, washed, stems removed and chopped
- 400 g no added salt lentils, drained, rinsed
- 1 brown onion, finely diced
- 3 celery stalks, finely diced
- 2 garlic cloves, minced
- ½ cup reduced fat feta cheese, crumbled
- 1 egg
- 1 teaspoon lemon zest
- 5 tablespoons parsley, chopped
- 500 g baby potatoes, quartered
Method
Step 1
Preheat oven to 200 °C. Line 1 baking tray with baking paper.
Step 2
Spray a large pan or non-stick frying pan with olive oil and heat over medium-high heat and add mushroom stems, lentils, onion, celery, and garlic. Cook, stirring occasionally for 5 minutes.
Step 3
Remove from the heat and transfer vegetable and lentil mixture into a medium bowl.
Step 4
Combine vegetable and lentil mix with fetta, egg, lemon zest and parsley.
Step 5
Mix until combined.
Step 6
Place mushrooms onto lined baking tray and spoon mixture into each mushroom cap. Bake each mushroom for 10 minutes.
Step 7
While mushrooms are baking, place potatoes into a microwave-safe dish and microwave at full power for 6-8 minutes or until cooked through.
Step 8
Serve stuffed mushrooms with potatoes.
