Lentil Couscous Stuffed Mushrooms
- 38 min
- β β¬2.44
- 2 servings
- Easy
button mushrooms, cooked brown lentils, and baby spinach: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- soy
Equipment
- stove
- oven
Prepare
1
Heat oven to 200Β°C
Heat oven to 200Β°C. Remove mushroom stems and chop with onion; slice spinach.
Cook
2
Steam the couscous
Pour the tap water listed in the ingredients over couscous and stand 5 minutes.
3
Fry stems and onion in oil 5 minutes
Fry stems and onion in oil 5 minutes; add lentils, spinach, soy sauce, and couscous for 2 minutes.
4
Fill mushroom caps
Fill mushroom caps, sprinkle with nutritional yeast, and bake 18 minutes.
Finish
5
Serve three stuffed mushrooms on each plate
Serve three stuffed mushrooms on each plate.
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