These mushrooms are a recipe from my Aunt who cooked them for Christmas dinner last year and they were SUCH a hit with a family of meat eaters. I served these for flat dinner with a side of quinoa salad, but they'd also be great with roast veggies. It's such a fresh, tasty and nutritious meal, plus it's even better the next day!
Ingredients
Serves 4
8-12 large portabella mushrooms
Olive oil, for brushing
Salt and black pepper
For the lentil mix
75g Puy lentils
1 small garlic clove, chopped
1 small shallot, chopped
1 tbsp capers, rinsed, drained and chopped
2 tbsp chopped parsley or chives
1/2 English mustard
Finely grated zest and juice of 1/2 lemon
50 ml extra virgin olive oil
Method
Start by preheating the oven to 190C.
Remove and discard the stalks from the mushrooms, placing them gill side up on a large baking tray (with sides, to contain the juices). Brush each one with olive oil and then season with salt and pepper before baking them in the oven for 15-20 mins until tender and juicy.
Meanwhile, put the lentils in a saucepan covered with cold water and bring to boil before leaving to simmer for 10-15 mins. You want them to be tender, but still with a bit of a bite to them.
Drain the lentils and quickly return them to the hot pan. Add all of the other ingredients and give it a good mix. Season with salt and pepper to taste.
Once the mushrooms are ready take them out of the oven and drain the juices into a small jug or cup (you'll want to use these later, great flavour).
Transfer the mushrooms onto plates and serve topped with the lentil mix and trickled with the mushroom juice.
Enjoy
Eva x
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