Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms

3.7 29 évaluations

Prép. 15min

Total 45min

6 pieces

Ingrédients

fresh portobello mushrooms large, caps only (Ø 8-10 cm)
6
salt
1 ½ tsp
ground black pepper
1 pinch
fresh lemon thyme leaves only
4 sprigs
grated lemon zest
2 tsp
olive oil plus 1 tsp
80 g
carrots diced (1 cm)
100 g
Granny Smith apples diced (1 cm)
100 g
garlic clove
2
lemon juice
50 g
soy sauce
20 g
red pepper cut in strips
150 g
green pepper cut in strips
150 g
red onions cut in strips
150 g
courgettes diced (1 cm)
350 g
cherry tomatoes halved
150 g
water
600 g
quinoa well rinsed and drained
250 g
onions quartered
100 g
fresh turmeric (approx. 4 cm)
1 piece
fresh root ginger (approx. 4 cm)
1 piece
aubergines diced (1 cm)
200 g
pumpkin seeds for garnishing

Niveau

facile

Infos nut. par 1 piece

Sodium 804 mg

Protides 12 g

Calories 1628 kJ / 389 kcal

Lipides 18 g

Fibre 9.8 g

Graisses saturées 2.5 g

Glucides 18 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Go Green, Feel Good 71 Recettes
Royaume-Uni et Irlande

Vous pourriez aussi aimer...

Miso and Honey-roasted Aubergine

1h

Kung Pao Cauliflower with Pickled Carrot and Sesame Salad

40min

Chickpea, Squash and Kale Stew

45min

Warm Salad with Lentils, Cauliflower and Beans

30min

Mexican Quinoa Stuffed Aubergine

1h

Supreme Plant Poke Bowl

1h 10min

Red Lentil, Kale and Rosemary Pasta

30min

Mushroom Bolognese with Courgette Noodles

50min

Sweet and Sticky Red Cabbage and Sweet Potato Salad

40min

Lentils and Roasted Roots with Salsa Verde

1h 30min

Marinaded Tofu with a Tomato and Aubergine Sauce

50min

Aubergine and Sweet Potato Shakshuka with Garlic Cashew Cream

1h