These versatile filled mushrooms make a satisfying vegetarian starter, or can be served as a vegetable side dish with a main course. This combination of delicious Portobello mushrooms, pine nuts, puy lentils, thyme, garlic and lemon juice, all topped off with gooey cheese, is irresistible. Packed with nutrients, this is a vegetarian dish which all can enjoy. For minimum effort, you can get your fix of fibre, B vitamins and vitamin E with this wonderful vegetarian treat. Alternatively, for a more meaty alternative, mix ham or cooked bacon lardons in with the mixture before topping with cheese.
- 100g pine nuts
- 1 clove of garlic, finely chopped
- 1tbsp chopped thyme
- 250g cooked puy lentils
- Juice on ½ a lemon
- A drizzle of olive oil
- 8 large Portobello mushrooms
- 250g grated cheddar cheese
- A sprinkling of cayenne pepper
Preheat the oven to 200°C/400°F/Gas Mark 6.
Put the pine nuts, garlic, thyme, puy lentils and lemon juice in a bowl and mix thoroughly.
Drizzle the olive oil over a baking tray and place the mushrooms, stalk upwards, on the tray.
Pile the pine nut and lentil mixture on top of each mushroom.
Sprinkle the grated cheese and cayenne pepper on top.
Place in the oven for 10 mins, until the cheese is melted and golden, then enjoy!
Top tip for making Pine nut and puy lentil filled mushrooms
To save time, buy cooked puy lentils, available in sachets or tins, and ready-grated cheese.