Vegetarian menu, September 29: Stuffed mushrooms, lemon rice and protein chocolate fondant

Starting September 29th, we invite you to explore a combination of intense flavors and surprising textures. We begin with some delicious

Mushrooms stuffed with spinach and pine nuts add a gourmet touch to your table. Next, we'll enjoy an easy lemon rice, ideal as a side dish, combining freshness and aroma, perfect to accompany any meal. Finally, we'll finish with a protein-rich chocolate fondant cake, which not only satisfies your sweet tooth but also provides an extra boost of protein. This menu is perfect for those looking for healthy and tasty options without sacrificing the pleasure of good food. Enjoy!

Mushrooms stuffed with spinach and pine nuts: a delicious starter

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Easy lemon rice: the perfect side dish

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Protein chocolate fondant cake: a surprising dessert

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Frequently asked questions about the vegetarian menu

Do the mushrooms need to be cooked before stuffing and gratinating them?

It's not essential, but it's a good idea to remove excess moisture before baking. This way, the mushrooms stay tender without releasing too much water, and the spinach filling retains its texture better.

What cheese can I use if I don't have Gruyère to gratin the mushrooms?

You can substitute it with Emmental, Comté, or a hard cheese that melts well. Ideally, choose one with enough intensity to balance the mild flavor of the spinach and mushrooms.

When should you add lemon to rice so that it retains all its aroma?

Add the juice towards the end and finish the rice with lemon zest. This will better preserve the citrus aromas and give it a fresh flavor without it being overly acidic.

What dishes does lemon rice pair best with?

Its fresh flavor works especially well as a side dish for fish, seafood, chicken, and grilled meats. It also pairs very well with roasted or sautéed vegetables.

Why might a protein cake turn out drier than a traditional cake?

Protein-rich ingredients absorb water and can become tough if overcooked. That's why it's important to respect the proportions and avoid overbaking to maintain a moist interior.

How do you know when a protein chocolate fondant cake is ready?

The outside should be set while the center remains slightly moist. Don't wait for the inside to be completely dry: as it cools, it will continue to set and will better retain its fondant texture.

Shopping list for a vegetarian menu

Mushrooms stuffed with spinach and pine nuts.

1/2 kg of frozen spinach

½ kg of large mushrooms

virgin olive oil

100g of Gruyere cheese

50g of pine nuts

4 cloves of chopped garlic

1 egg

1 dl of white wine

salt and pepper

Easy lemon rice

½ small onion, finely chopped

1 clove of garlic, chopped

1 tablespoon of extra virgin olive oil

150g of rice (basmati)

300 ml of water

Salt to taste

Zest of 1 lemon

1 tablespoon of lemon juice

1 tablespoon of chopped fresh parsley

Freshly ground black pepper (optional)

Protein chocolate fondant cake

130g of drained black beans

4 eggs