Ingredients
- 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
Lactose
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.
Ardo products used in this recipe
