Delicious portobellini mushrooms are coated in a NOMU Moroccan Rub before being skewered and baked until golden and tender. It is served alongside a flavourful lentil & rice mixture topped with caramelised onions, and finished off with flaked almonds and sweet dried pomegranate gems for some crunch and sweetness!
Moroccan-spiced Mushroom Skewers
Moroccan-spiced Mushroom Skewers
with caramelised onions & dried pomegranate gems
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Brown Lentils, Dry
- Dried Pomegranate Gems
- Flaked Almonds
- Fresh Mint
- Hummus
- NOMU Moroccan Rub
- Onion
- Onions
- Portobellini Mushrooms
- Vegetable Stock
- White Basmati Rice
- Wooden Skewers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
LENTIL IT SIMMER
Preheat the oven to 200°C. Place the rinsed lentils in a pot. Submerge in 300ml of water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 8-10 minutes until slightly softened but not cooked through.
SKEWERS
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning when over the heat).
CARAMELISATION STATION
Place a pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 4-5 minutes until turning brown, shifting regularly. On completion, turn up the heat slightly and sauté for 2-3 minutes or until crisped, then remove the pan from the heat.
GET IN THE MIX
When the lentils have finished simmering, add the rinsed rice and the stock to the pot with the lentils. Bring back up to a simmer and replace the lid. Cook for 10-15 minutes or until the liquid has been absorbed and the rice and lentils are cooked. Keeping the lid on, remove the pot from the heat and set aside to steam for about 5 minutes.
SKEWER MY HEART
While the lentils and rice are simmering, coat the halved mushrooms in a drizzle of oil and ¾ of the rub (to taste). Thread the mushrooms onto a skewer, making sure they are secure. Repeat with the remaining skewers until both the skewers are full. Place on a greased baking tray. Pop in the hot oven and bake for 10-12 minutes until mushrooms are soft and cooked through.
DINNER IS SERVED!
Plate up the spiced mushroom skewers. Side with the lentil rice and top with the caramelised Onions. Sprinkle over the Flaked Almonds and the Dried Pomegranate Gems. Serve the Hummus on the side. Drizzle with olive oil and sprinkle over the remaining rub and the picked mint. Dig in, Chef!
Brown Lentils, Dry - 30ml
Wooden Skewers - 2
Onion - 1
White Basmati Rice - 100ml
Vegetable Stock - 15ml
Portobellini Mushrooms - 125g
NOMU Moroccan Rub - 10ml
Flaked Almonds - 10g
Dried Pomegranate Gems - 10g
Hummus - 40ml
Fresh Mint - 3g
LENTIL IT SIMMER
Preheat the oven to 200°C. Place the rinsed lentils in a pot. Submerge in 500ml of water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 8-10 minutes until slightly softened but not cooked through.
SKEWERS
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning when over the heat).
CARAMELISATION STATION
Place a pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 4-5 minutes until turning brown, shifting regularly. On completion, turn up the heat slightly and sauté for 2-3 minutes or until crisped, then remove the pan from the heat.
GET IN THE MIX
When the lentils have finished simmering, add the rinsed rice and the stock to the pot with the lentils. Bring back up to a simmer and replace the lid. Cook for 10-15 minutes or until the liquid has been absorbed and the rice and lentils are cooked. Keeping the lid on, remove the pot from the heat and set aside to steam for about 5 minutes.
SKEWER MY HEART
While the lentils and rice are simmering, coat the halved mushrooms in a drizzle of oil and ¾ of the rub (to taste). Thread the mushrooms onto a skewer, making sure they are secure. Repeat with the remaining skewers until all the skewers are full. Place on a greased baking tray. Pop in the hot oven and bake for 10-12 minutes until mushrooms are soft and cooked through.
DINNER IS SERVED!
Plate up the spiced mushroom skewers. Side with the lentil rice and top with the caramelised Onions. Sprinkle over the Flaked Almonds and the Dried Pomegranate Gems. Serve the Hummus on the side. Drizzle with olive oil and sprinkle over the remaining rub and the picked mint. Dig in, Chef!
Brown Lentils, Dry - 60ml
Wooden Skewers - 4
Onion - 1
White Basmati Rice - 200ml
Vegetable Stock - 30ml
Portobellini Mushrooms - 250g
NOMU Moroccan Rub - 20ml
Flaked Almonds - 20g
Dried Pomegranate Gems - 20g
Hummus - 80ml
Fresh Mint - 5g
LENTIL IT SIMMER
Preheat the oven to 200°C. Place the rinsed lentils in a pot. Submerge in 700ml of water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 8-10 minutes until slightly softened but not cooked through.
SKEWERS
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning when over the heat).
CARAMELISATION STATION
Place a pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 5-6 minutes until turning brown, shifting regularly. On completion, turn up the heat slightly and sauté for 3-4 minutes or until crisped, then remove the pan from the heat.
GET IN THE MIX
When the lentils have finished simmering, add the rinsed rice and the stock to the pot with the lentils. Bring back up to a simmer and replace the lid. Cook for 10-15 minutes or until the liquid has been absorbed and the rice and lentils are cooked. Keeping the lid on, remove the pot from the heat and set aside to steam for about 5 minutes.
SKEWER MY HEART
While the lentils and rice are simmering, coat the halved mushrooms in a drizzle of oil and ¾ of the rub (to taste). Thread the mushrooms onto a skewer, making sure they are secure. Repeat with the remaining skewers until all the skewers are full. Place on a greased baking tray. Pop in the hot oven and bake for 10-12 minutes until mushrooms are soft and cooked through.
DINNER IS SERVED!
Plate up the spiced mushroom skewers. Side with the lentil rice and top with the caramelised Onions. Sprinkle over the Flaked Almonds and the Dried Pomegranate Gems. Serve the Hummus on the side. Drizzle with olive oil and sprinkle over the remaining rub and the picked mint. Dig in, Chef!
Brown Lentils, Dry - 90ml
Wooden Skewers - 6
Onions - 2
White Basmati Rice - 300ml
Vegetable Stock - 45ml
Portobellini Mushrooms - 375g
NOMU Moroccan Rub - 30ml
Flaked Almonds - 30g
Dried Pomegranate Gems - 30g
Hummus - 120ml
Fresh Mint - 8g
LENTIL IT SIMMER
Preheat the oven to 200°C. Place the rinsed lentils in a pot. Submerge in 900ml of water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 8-10 minutes until slightly softened but not cooked through.
SKEWERS
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning when over the heat).
CARAMELISATION STATION
Place a pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 5-6 minutes until turning brown, shifting regularly. On completion, turn up the heat slightly and sauté for 3-4 minutes or until crisped, then remove the pan from the heat.
GET IN THE MIX
When the lentils have finished simmering, add the rinsed rice and the stock to the pot with the lentils. Bring back up to a simmer and replace the lid. Cook for 10-15 minutes or until the liquid has been absorbed and the rice and lentils are cooked. Keeping the lid on, remove the pot from the heat and set aside to steam for about 5 minutes.
SKEWER MY HEART
While the lentils and rice are simmering, coat the halved mushrooms in a drizzle of oil and ¾ of the rub (to taste). Thread the mushrooms onto a skewer, making sure they are secure. Repeat with the remaining skewers until all the skewers are full. Place on a greased baking tray. Pop in the hot oven and bake for 10-12 minutes until mushrooms are soft and cooked through.
DINNER IS SERVED!
Plate up the spiced mushroom skewers. Side with the lentil rice and top with the caramelised Onions. Sprinkle over the Flaked Almonds and the Dried Pomegranate Gems. Serve the Hummus on the side. Drizzle with olive oil and sprinkle over the remaining rub and the picked mint. Dig in, Chef!
Brown Lentils, Dry - 120ml
Wooden Skewers - 8
Onions - 2
White Basmati Rice - 400ml
Vegetable Stock - 60ml
Portobellini Mushrooms - 500g
NOMU Moroccan Rub - 40ml
Flaked Almonds - 40g
Dried Pomegranate Gems - 40g
Hummus - 160ml
Fresh Mint - 10g
Frequently Asked Questions
What is the preparation time for Moroccan-spiced Mushroom Skewers?
The preparation time for Moroccan-spiced Mushroom Skewers with caramelised onions & dried pomegranate gems is between 20 and 35 minutes.
What is the total time required to make Moroccan-spiced Mushroom Skewers with caramelised onions & dried pomegranate gems?
The total time required to make Moroccan-spiced Mushroom Skewers with caramelised onions & dried pomegranate gems is between 35 and 50 minutes.
How many servings does Moroccan-spiced Mushroom Skewers provide?
4 servings
What are the main ingredients in Moroccan-spiced Mushroom Skewers?
Brown Lentils, Dry, Dried Pomegranate Gems, Flaked Almonds, Fresh Mint, Hummus, NOMU Moroccan Rub, Onion, Onions, Portobellini Mushrooms, Vegetable Stock, White Basmati Rice, Wooden Skewers
What is the nutritional information of Moroccan-spiced Mushroom Skewers?
Calories: 607, Carbs: 110 grams, Fat: grams, Protein: 21.4 grams, Sugar: 11.4 grams, Salt: 2276 grams
How do I prepare Moroccan-spiced Mushroom Skewers?
LENTIL IT SIMMER: Preheat the oven to 200°C. Place the rinsed lentils in a pot. Submerge in 500ml of water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 8-10 minutes until slightly softened but not cooked through. SKEWERS: Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning when over the heat). SKEWER MY HEART: While the lentils and rice are simmering, coat the halved mushrooms in a drizzle of oil and ¾ of the rub (to taste). Thread the mushrooms onto a skewer, making sure they are secure. Repeat with the remaining skewers until all the skewers are full. Place on a greased baking tray. Pop in the hot oven and bake for 10-12 minutes until mushrooms are soft and cooked through. GET IN THE MIX: When the lentils have finished simmering, add the rinsed rice and the stock to the pot with the lentils. Bring back up to a simmer and replace the lid. Cook for 10-15 minutes or until the liquid has been absorbed and the rice and lentils are cooked. Keeping the lid on, remove the pot from the heat and set aside to steam for about 5 minutes. DINNER IS SERVED!: Plate up the spiced mushroom skewers. Side with the lentil rice and top with the caramelised onions. Sprinkle over the flaked almonds and the dried pomegranate gems. Serve the hummus on the side. Drizzle with olive oil and sprinkle over the remaining rub and the picked mint. Dig in, Chef! CARAMELISATION STATION: Place a pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 4-5 minutes until turning brown, shifting regularly. On completion, turn up the heat slightly and sauté for 2-3 minutes or until crisped, then remove the pan from the heat.
What should be prepared from my kitchen to make Moroccan-spiced Mushroom Skewers?
Brown Lentils, Dry, Dried Pomegranate Gems, Flaked Almonds, Fresh Mint, Hummus, NOMU Moroccan Rub, Onion, Onions, Portobellini Mushrooms, Vegetable Stock, White Basmati Rice, Wooden Skewers
How many calories does Moroccan-spiced Mushroom Skewers have?
607 calories
How much fat content does Moroccan-spiced Mushroom Skewers have?
grams
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