These stuffed mushrooms are simply but tasty. I used little green Puy lentils, but ordinary green or brown lentils would do. It's important to use good extra virgin olive oil for this recipe. I know some people say that you should only ever use extra virgin oil in salads, but vegetarian cooking often benefits from the extra flavour.
Serves 2
2 large portobello mushrooms
2oz puy lentils
2 medium carrots
3 sticks celery
1 onion
2 cloves garlic
2 tbsp olive oil
1 tsp dried sage
1 tsp dried thyme
salt and pepper to taste
1. Boil the lentils for 30 minutes, or until cooked.
2. While the lentils are cooking, finely dice the onion, carrot, celery, and garlic, and fry them in the olive oil until tender.
3. When the vegetables are nearly cooked, chop the mushroom stalks and add them to the pan.
4. When the lentils are cooked, add them with about 2 tbsp of their cooking liquid to the vegetables.
5. Add the herbs and seasoning, and continue to cook over a gentle heat for 5 minutes.
6. Place the mushrooms in a large baking dish and spoon the stuffing into the cavities.
7. Cover with foil and bake in the oven (gas mark 5) for 30 minutes.
