3 Portobello mushrooms
2 cups brie cheese
Spinach to garnish
½ cup Quinoa
½ cup Lentils
¼ cup Sundried tomatoes
Virgin olive oil
Bake portobello mushrooms once quinoa and lentils have been boiled and prepared for approx 10 mins. Remove from oven and stuff with brie cheese, quinoa, cooked lentils, sundried tomatoes, and olive oil. Bake further for 20 mins. Garnish with fresh spinach.
Photo Credit:
Photos: www.myyentrung.com
Food Stylist: www.foodbyheather.com (Heather Shaw)
Props: www.donnairvine.com (Donna Irvine)
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