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Stuffed mushrooms with baby potatoes

Stuffed mushrooms with baby potatoes

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.

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