STUFFED PORTOBELLO MUSHROOMS

Portobello mushrooms are a species of champignons. This mushroom tastes real nice and can become a great substitute for meat during Lent. You can make soups with it, cook over a grill and even make barbecue after marinating for just 15 minutes. I was making two kinds of dish from it – no-fast and Lenten

Ingredients
4 Portobello caps
100 gram lentils
1 carrot
150 gram celery root
2 onions
a few cauliflower buds
salt, pepper, nutmeg
a bit of vegetable oil
2 garlic cloves

For a no-fast dish
100 gram sheep cheese
50 gram cheese

1. It’s best to clean Portobello mushrooms (just like any other kinds of champignons) by wiping off with wet paper towel, without soaking in water, as otherwise they will give away too much liquid when you cook them.

Scrape out the gills from the inside of the cap. The stems of Portobello mushrooms are too fibrous, so it’s best to use them in other recipes, as well as to make a sauce or grind them.

2. Brown finely chopped onion with a bit of oil, adding finely cut carrots, celery, cauliflower and mushroom stems.
Stew everything together for 10-12 minutes. Put rinsed lentils in salted boiling water and cook until ready. Drain off water and add lentils to the vegetables.
Add finely chopped garlic, pepper and ground nutmeg.

3. You can add grated sheep cheese at this point if you are going for the no-fast variant.

4. Sprinkle some salt and pepper over the mushroom caps and fill with stuffing. Lay the baking tray with baking paper or silicone pad.
You can brush the baking paper with some oil for the caps not to stick to it. Place the stuffed caps on the baking tray and place into the oven preheated to 200 degrees.

Bake for 20 minutes. Sprinkle your stuffed mushrooms with grated cheese and bake for another 2-3 minutes. It’s all ready now!
You can serve with lettuce or, even better, roquette. Its pleasant nutty touch will make the dish more piquant.


















From
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