Stuffed Mushrooms with Garlic Lentils
Submitted by TerryB on Mon, 11/07/2011 - 12:47
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1/2 pound lentils
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1 fresh bay leaf
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1 small onion, peeled and halved
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4 large cloves garlic, grated or minced
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1/3 cup extra-virgin olive oil
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6 medium or large button or baby bella mushrooms
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1/2 cup fine bread crumbs
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1/2 cup Parmesan or Pecorino Romano cheese
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1/2 cup mozzarella cheese
- 1/4 cup olive oil
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Fresh or dried herbs of your choice
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1/4 cup fresh flat-leaf parsley, a generous handfull, finely chopped
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Salt and freshly ground black pepper
Directions:
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Cover lentils with 2 inches of water in sauce pan, add bay leaf and onion and bring to a boil. Boil lentils 20 to 22 minutes until just tender but with a little bite left to them.
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In a 2 quart casserole dish combine the garlic, 1/3 cup extra-virgin olive oil and let stand 15 minutes.
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Remove bay and onion from lentils. Drain and toss hot lentils with garlic oil, parsley and salt and pepper.
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Combine bread crumbs, cheeses and herbs in a bowl. Add ¼ cup olive oil or enough to make moist. Stuff mushrooms with mixture.
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Place mushrooms on top of lentils, sprinkle with a few extra dashes of olive oil if desired and bake at 350 until tender, about 25 minutes.
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