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Quinoa Lentil Stuffed Portabellas takes 20 minutes to prepare.

Quinoa Lentil Stuffed Portabellas takes 20 minutes to cook.

Quinoa Lentil Stuffed Portabellas makes 3 servings.

The ingredients for Quinoa Lentil Stuffed Portabellas are:

*Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry, 0.25 cup (remove)
*Lentils (1/4 c dry or 35 g dry), 2 serving (remove)
*Beef Boullion Wyler's Reduced Sodium (1 cube), 1 serving (remove)
*Peppers, sweet, red, fresh, .33 cup, chopped (remove)
*zuchinni (one medium), .5 serving (remove)
3 Portabella Mushrooms, 300 grams (remove)
Butter, salted, 1.5 tbsp (remove)
*Wasa Fiber Rye Crispbread 1 slice, 2 serving (remove)

Here is how you make Quinoa Lentil Stuffed Portabellas:

Preheat oven to 375. Cook lentils and quinoa in water and boullion cube until tender. Sautee bell pepper and zuchinni in 1 Tbps. butter until soft. Combine lentil mixture with pepper mixture. Crush wasa crisps in food processor until fine. Add to stuffing mixture. Season with garlic powder, salt & pepper. Butter bottom of baking dish with .5 tbps butter. Remove stems from mushrooms and scrape out gills. Stuff with lentil mixture. Bake until mushrooms are tender.Serving Size: Makes 3 servingsNumber of Servings: 3Recipe submitted by SparkPeople user JANET0116.

The nutritional information for Quinoa Lentil Stuffed Portabellas is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 223.8

• Total Fat: 7.0 g
• Cholesterol: 15.3 mg
• Sodium: 264.2 mg
• Total Carbs: 36.9 g
• Dietary Fiber: 11.9 g
• Protein: 12.4 g