Spicy Lentil Filled Mushrooms |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Large open mushrooms stuffed with a spicy lentil and vegetable mix Ingredients:
8 ounces green lentils |
1 lime, cut into quarters |
2 garlic cloves, peeled |
1 ounce cilantro |
4 tablespoons corn oil |
1 large onion, peeled and finely chopped |
1 red pepper, deseeded and chopped |
1 yellow pepper, deseeded and chopped |
6 ounces baby spinach |
3 tablespoons medium curry paste |
6 tablespoons water |
1 ounce unsalted butter |
6 portabella mushrooms |
Directions:
1. Preheat the oven to 375°F.
2. Place the lentils, lime, garlic and cilantro in a saucepan and cover with water.
3. Boil rapidly for 10 minutes, cover and simmer for a further 15-20 minutes. Drain and discard the lime, garlic and cilantro.
4. Heat a tablespoon of oil in a large frying pan and saute the onion, peppers and spinach for 2-3 minutes, then add the drained lentils, curry paste and water. Cook for a further 1-2 minutes, then put to one side.
5. In another frying pan heat the butter and 2 tablespoons of the oil and lightly cook the mushrooms on both sides, until coloured. Transfer to a roasting tin then fill each mushroom cap with the spicy lentil mix.
6. Drizzle over the remaining tablespoon of oil and cook, in the preheated oven, for 20 minutes.
7. Serve on individual plates drizzled with the pan juices.
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