I have been living on stuffed mushrooms recently. They’re such a fun and easy meal to make, and super cheap too! You know that’s my favourite combination. Easy + cheap + delicious = Clem is a happy camper.
You can stuff the mushrooms with anything you like: quinoa, pearl barley, brown rice, or even just plain vegetables if you like. Maybe fruit? Ok, let’s not push it.
This recipe serves two as an entrée, but if like me you are only feeding one person, you can just add a side salad and top it with leftover dal that doesn’t fit in the mushroom.
60g dry lentils
1 spring onion
1/2 red bell pepper
1/2 red chilli
1/2 tsp garam masala
a small handful of broccoli
a small handful of golden sprouted broccoli (or just more regular broccoli, but try it! It’s in season)
1 flat mushroom
1. Start by cooking the lentils in a small pot on medium to high heat in a couple of inches of water. Let it simmer for 10-15 minutes until almost all the water has boiled away.
2. Meanwhile, chop the vegetables and add them to the lentils. Add the garam masala when almost all the water has gone, stirring continuously for a few minutes. Take off the heat.
3. If you want, spoon out the spores of the mushroom before you stuff it. You can also roast the mushroom if you prefer not to eat it raw.