Roasted Stuffed Mushroom Caps Recipe

Directions:

1. Directions:
2. Preheat oven to 350F. Clean mushrooms with a soft cloth and remove stems. Bring butter and broth to a boil, add the caps, turn off the heat and allow to soften while the rest of the prep is done.
3. Rinse & drain and separate the lentils and set aside. Process the croissants and put into a large bowl. Heat oil and butter in a sauté pan over medium heat. Add shallot, chopped mushroom stems, carrot and celery, next the thyme, garlic, mace, cayenne, salt and pepper. Next add about 1/2 cup of the broth from the stewing mushrooms for an intense flavor. Cook and stir about 6 minutes (until carrots are soft). Meanwhile add the lentils, a little at a time and mix thoroughly with the croissants. Next add the grated cheese to the bowl and blend with fingers. the bowl with the croissants. Add the sautéed ingredients and finally, the lemon juice, parsley, beaten egg and the warm chicken-mushroom broth. (enough to moisten well).
4. Place the mushrooms in a single layer and mound the stuffing high, Dot with each with Kerrygold butter. Sprinkle with grated Kerrygold cheddar and bake, uncovered, 20 minutes at 350F. Check after 15. Do not let the caps collapse. Serve hot from the oven.
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