Ingredients
1/4 lb petite golden lentils
14 medium white whole fresh mushrooms
1/4 cup organic butter
1/4 cup finely minced red onion
2 or more garlic cloves finely minced
1/2 cup grated Parmesan cheese
1/2 cup Progresso Italian Seasoned bread crumbs
1 tablespoon low sodium soy sauce
Sea salt & fresh ground pepper to taste
Preparation
Clean & cook lentils in water or low sodium broth until soft-approximately 25 minutes (about 1/2 cup cooked)
Heat oven to 350.
Remove & finely chop ‘shroom stems. Arrange caps in lightly oiled baking pan.
In frying pan, gently stir together butter, chopped stems, onion, salt & pepper until stems & onions are barely softened, adding garlic right at the end of cooking.
Lighly mash lentils with cheese and bread crumbs, and combine with stem/onion mixture.
Mound caps full, and bake for 10-15 minutes until browned & bubbly. Serve hot.
