Recipes Sig’s Portobello mushroom, lentils and puy lentils

 

Recipes Sig’s Portobello mushroom, lentils and puy lentils

Recipes Sig’s Portobello mushroom, lentils and puy lentils

  1. 4 big Portobello mushrooms
  2. 1 can puy lentils
  3. 250 grams even sized spinach results in
  4. 4 hard boiled ovum
  5. 2 deals fresh blueberries
  6. 50 grms Saganaki parmesan cheese
  7. 80 grms good Feta cheese
  8. four drizzling associated with balsamic vinegar optional

Recipes Sig’s Portobello mushroom, lentils and puy lentils

  1. Boil the eggs until they are usually hard, set aside cool. Heat the particular lentil very gently and keep simply warm.

  2. Fill mushrooms along with some spinach leaves, crumbled feta, a few blueberries and top with saganaki mozzarella cheese. Cook in oven until mushroom is definitely cooked and cheese has melted and is slightly golden

  3. Create a bed of lentil, on 4 plates then use associated with spinach, ovum and blueberries to decorate your dish.

  4. Serve warm.

  5. If you don’t like the solid flavour of puy lentils use reddish colored ones instead.

  6. Drizzle every serving with a little balsamic white vinegar.