Prepare these delicious and original couscous-stuffed mushrooms with red onion, carrot, and bell peppers. In this recipe, you will have all the food groups you need for a delicious and balanced diet.
On a board, use a knife to clean the mushrooms, remove the stem, and hollow them out; finely chop the filling and set aside.
Heat a skillet over medium heat with olive oil and cook the mushrooms upside down for 5 minutes. Flip the mushrooms, season to taste with salt and pepper, remove from the skillet, and set aside.
In the same skillet, add a little more olive oil and sauté the garlic, onion, carrot, lentils, couscous, colored bell peppers, mushroom trimmings, and parsley; season with lemon juice, salt, and pepper to taste.
On a board, fill the previously cooked mushrooms, serve on a plate, and add a little olive oil. Enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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