These little legumes certainly pack a mighty nutritional punch! They're tasty too, so its a win win in my book. What's not to like?
Splash of Olive oil
6 Portabello mushrooms, destalked
1 Onion, finely finely diced
1 Red pepper, finely diced
1 Tsp Wild garlic pesto
½ Tsp Ground coriander
60g Vegan soft cheese
1 Tin of green lentils, washed
2 Tbsp Nutritional Yeast
Saute the onion in the olive oil until translucent and add the red pepper, continue to saute for another 3 minutes.
Next add the spinach, and continue sauteing until the spinach wilts.
Add the wild garlic pesto, ground coriander and mix thoroughly.
Add the vegan soft cheese and stir till it melts and it os coating the vegetables.
Add the washed green lentils and nutritional yeast and give everything a good stir to combine all the ingredients.
Top each mushroom with the mixture and bake in a moderate oven for 15-20 minutes.