Baked big mushrooms with dressed puy lentils

Name: Baked big mushrooms with dressed puy lentils
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: European
Ingredients: 75g Puy lentils; 1 small garlic clove, chopped; 1 small shallot, chopped; 1 tbsp capers, rinsed, drained and chopped; 2 tbsp chopped flat-leaf parsley,; Finely grated zest and juice of 1⁄2 lemon; 50ml extra virgin olive oil; chives or chervil; 1⁄2 tsp English mustard; 8–12 large, open cap mushrooms (i.e. 2–3 per person); Olive oil, for brushing; Sea salt and black pepper

6 steps

Prep:20minCook:15min

Hot, juicy baked mushrooms are delicious topped with Puy lentils and a piquant, lemony dressing. Swaps Veg Spoon the lentil mix onto barbecued or griddled veg, such as thickly sliced fennel or courgettes, or quartered lettuces.

Updated at: Thu, 17 Aug 2023 09:47:44 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories208.3 kcal (10%)

Total Fat16 g (23%)

Carbs11.8 g (5%)

Sugars1.5 g (2%)

Protein6.7 g (13%)

Sodium242 mg (12%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

75gpuy lentils

1 Tbspcapers

rinsed, drained and chopped

2 Tbspflat-leaf parsley

chopped

0.5lemon

finely grated zest and juice of

50mlextra virgin olive oil

chives

or chervil

½ tspEnglish mustard

8open cap mushrooms

large, 2-3 per person

Instructions

Step 1

Preheat the oven to 190°C/Fan 170°C/Gas 5.

Step 2

Remove and discard the stalks from the mushrooms then place them, gill side up, on a large baking tray (one with an edge, to hold the juices). Pour a little olive oil into a small bowl and use to brush each mushroom lightly. Season the mushrooms with salt and pepper. Bake in the oven for 15–20 minutes until dark, tender and juicy.

Step 3

Meanwhile, put the lentils into a saucepan, cover with cold water and bring to the boil. Lower the heat a little and simmer for 10–15 minutes, until tender but still with a bit of bite.

Step 4

Drain the lentils and return them to the hot pan. Immediately add all the other ingredients for the lentil mix, and some salt and pepper. Stir well.

Step 5

The cooked mushrooms will have released lots of juice in the oven. Pour most of this off into a jug – don’t discard it.

Step 6

Transfer the mushrooms to a warmed serving platter and spoon the dressed lentils on top of them. Trickle the reserved mushroom cooking juice over the lentil-topped mushrooms, then serve. Eat with crushed potatoes or something from Spuds and grains.