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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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i saw this in a asda magazine and my brothers friends were over and he was a vegeterian, and also a very picky eater, so i whipped this up and he loved it Ingredients:
2 (250 g) jumbo mushrooms |
50 g butter |
1 bunch spring onion |
400 g green lentils, drained |
2 (100 g) packages welsh herbed goat cheese |
25 g fresh whole wheat breadcrumbs |
3 tablespoons fresh flat-leaf parsley, chopped plus |
3 -5 sprigs fresh flat-leaf parsley, to serve |
Directions:
1. pre heat oven to 200 degrees.
2. grease a large ovenproof dish.
3. cut of mushroom stems and chop well, then set aside.
4. put the mushroom caps in the dish, stem side up, in a single layer.
5. try the stems in the butter along with the spring onions until soft.
6. put in bowl and add the lentils, cheese, breadcrumbs and parsley, mix well.
7. divide between the mushroom caps and bake for 20-25 minutes.
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