Quinoa Lentil Stuffed Portabellas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
*Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry, 0.25 cup (remove)*Lentils (1/4 c dry or 35 g dry), 2 serving (remove)*Beef Boullion Wyler's Reduced Sodium (1 cube), 1 serving (remove)*Peppers, sweet, red, fresh, .33 cup, chopped (remove)*zuchinni (one medium), .5 serving (remove)3 Portabella Mushrooms, 300 grams (remove)Butter, salted, 1.5 tbsp (remove)*Wasa Fiber Rye Crispbread 1 slice, 2 serving (remove)
Preheat oven to 375. Cook lentils and quinoa in water and boullion cube until tender. Sautee bell pepper and zuchinni in 1 Tbps. butter until soft. Combine lentil mixture with pepper mixture. Crush wasa crisps in food processor until fine. Add to stuffing mixture. Season with garlic powder, salt & pepper.
Butter bottom of baking dish with .5 tbps butter. Remove stems from mushrooms and scrape out gills. Stuff with lentil mixture. Bake until mushrooms are tender.
Serving Size: Makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user JANET0116.
Butter bottom of baking dish with .5 tbps butter. Remove stems from mushrooms and scrape out gills. Stuff with lentil mixture. Bake until mushrooms are tender.
Serving Size: Makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user JANET0116.
Nutritional Info Amount Per Serving
- Calories: 223.8
- Total Fat: 7.0 g
- Cholesterol: 15.3 mg
- Sodium: 264.2 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 11.9 g
- Protein: 12.4 g
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