200 g Ardo Tricolore lentils mix 200g Ardo Quinoa 100 g Ardo Asian style herb mix 20 g Ardo Spring onions 10 g Ardo Chives 10 portobello mushrooms 200 g sour cream 1 head of yellow frisée lettuce Olive oil Salt and pepper Lime
Allergens
Milk
Preparation
Cook the quinoa and lentils together with the herb mix in a dash of olive oil. Allow to cool.
Drizzle olive oil over the portobello mushrooms, season with salt and pepper and bake in the oven at 180°C for 8–10 minutes.
Pour the liquid out of the mushrooms into the quinoa and lentil mixture.
Season the sour cream with salt and pepper and top with chives and the spring onion and some lime juice.
Fill the mushrooms with the sour cream and the quinoa/linen mixture. Dress on the yellow frisée lettuce and drizzle a little extra olive oil over the whole.
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