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Easy Cheesy Stuffed Mushrooms

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Serves 4

Honestly, one of the best vego dishes I’ve ever had. It’s quick, easy, healthy and really tasty. It’s one of my go to recipes for the girls (and quite often for myself) when I’ve got no inspiration but need something good.

Per serve: 658kj (156.7cals); 4.3g total fat (1.7g saturated fat)


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You’ll need

4 large Portobello or field mushrooms (about 150-160g each)
1 leek or onion, finely sliced
2 tsp finely chopped rosemary
1 tsp chopped thyme leaves
1 400g can brown lentils, drained (230g)
1 tsp garlic powder
1 tsp olive oil
60gms (2/3 cup) grated 50% reduced fat tasty cheese
Splash of Tabasco sauce (optional)
Salt and pepper
Chopped parsley

Let’s go

Heat oven to 200°c and line an oven tray with baking paper.

Remove stalks from inside mushrooms and wipe the outsides with some wet kitchen towel to remove any dirt. Place mushrooms on prepared oven tray. In a bowl, combine remaining ingredients except parsley. Divide mixture among mushrooms and bake for 20-25 minutes. Sprinkle with parsley and serve with a big crispy salad or vegetables of your choice.

Why it’s good for you
Everything’s good about this dish. The fibre in the lentils keep your system clean and healthy, and mushrooms a big on vitamins b and d, a great source of iron and are known to reduce the risk of breast cancer. All of that together with the fact that these mushies are low kilojoule and low fat makes for a fantastic recipe.
Per serve: 658kj (156.7cals); 4.3g total fat (1.7g saturated fat); 5.7g fibre

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