Lentil Stuffed Mushrooms

Ingredients

• 220 g — Champignon mushrooms
• 50 g — Red lentils
• 220 ml — Water
• 1 leaf — Bay leaf
• 2 x clove (10g) — Crushed garlic
• 10 g — Inactive dried yeast flakes
• 5 g — Fresh dill
• a pinch — Table salt
• a pinch — Smoked sweet paprika

Preparation

1. 1.I rinsed the lentils once, drained them, and placed them to cook in a small saucepan with water, a pinch of salt, and 1 bay leaf over low heat, uncovered, for about 5–8 minutes.
2. 2.I removed from heat and over the cooked, well-drained lentils I added the inactive yeast flakes (you can skip them if you don't like them), garlic, salt to taste, paprika, finely chopped fresh herbs — and with this filling I stuffed 6 medium-sized mushrooms.
3. 3.I cooked the mushrooms in the oven at 180°C for about 15–20 minutes.

Recipe in pictures

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