“Mouthwatering Vegan New Zealand Dinner: Kiwifruit & Edamame Hummus Starter and Lentil-Stuffed Portobello Mushrooms Main Course”

Allergens

N/A (gluten-free)

Ingredients

• 2 large ripe kiwifruits
• 1 cup shelled edamame, cooked and cooled
• 1 can chickpeas, drained and rinsed
• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 1 garlic clove
• Salt and pepper to taste
• 4 large portobello mushroom caps
• 1 1/2 cups cooked green lentils
• 1/2 cup chopped onion
• 2 teaspoons minced garlic
• 1/2 cup vegetable broth
• 1/4 cup chopped fresh parsley
• 1 tablespoon balsamic vinegar
• 1 tablespoon extra virgin olive oil
• Salt and pepper to taste
• 2 cups mixed salad greens

Instructions

1. In a food processor, blend kiwifruits, edamame, chickpeas, tahini, lemon juice, olive oil, garlic, salt, and pepper until smooth and creamy. Set aside.
2. Preheat oven to 375°F (190°C).
3. Remove stems from portobello mushrooms and gently scrape out gills with a spoon. Place mushroom caps on a lined baking sheet, gill side up.
4. In a large skillet over medium heat, sauté onion, garlic, salt, and pepper until softened. Add cooked lentils and vegetable broth, stirring to combine. Cook for 5 minutes, or until most of the liquid has evaporated.
5. Stuff each portobello mushroom with the lentil mixture, pressing down firmly. Drizzle with balsamic vinegar and olive oil. Season with salt and pepper.
6. Bake mushrooms for 20 25 minutes, or until tender and juicy.
7. To serve, place a scoop of kiwifruit & edamame hummus on each plate, followed by a stuffed portobello mushroom. Garnish with mixed salad greens and parsley.

Chef’s Insight

Balance flavors and textures by using a combination of creamy, crunchy, and tender elements.

Notes

Garnish with fresh herbs for an added touch of color.