Stuffed Puy Lentil Mushrooms With a Chestnut Crumb

These impressive stuffed portobello mushrooms are filled with Puy Lentils and topped with a crisp chestnut and herb crumb. Served on a bed of crispy kale, they make a fantastic vegetarian centrepiece or an elegant midweek dinner.


Written by Merchant Gourmet
40 minutes Serves 2 Beginner
Stuffed Puy Lentil Mushrooms With a Chestnut Crumb
Ingredients
  • 300g Merchant Gourmet Puy Lentils
  • 1 Kallo Organic Mushroom Stock Cube
  • 500ml boiling water
  • 2 large portobello mushrooms
  • 20g Parmesan, grated
  • Salt and black pepper
  • 250g kale
  • Chestnut Crumb
  • 100g Merchant Gourmet Whole Cooked Chestnuts, roughly chopped
  • Handful fresh sage, roughly chopped
  • 2 sprigs thyme, leaves picked
  • 1 tsp olive oil

Shop the recipe

Whole Chestnuts
Whole Chestnuts
180G
  1. Preheat the oven to 180°C.
  2. Dissolve the mushroom stock cube in the boiling water.
  3. Add the Merchant Gourmet Puy Lentils to a saucepan with the stock and bring to the boil.
  4. Boil for 5 minutes, then reduce to a simmer and cook until tender.
  5. Meanwhile, carefully remove the stalks and scoop out some of the centre of the portobello mushrooms to create space for the filling.
  6. To make the chestnut crumb, heat the olive oil in a small frying pan.
  7. Add the Merchant Gourmet Whole Cooked Chestnuts, sage and thyme and cook until golden and crisp.
  8. Once the lentils are cooked, divide them between the portobello mushrooms.
  9. Top with the chestnut crumb and grated Parmesan.
  10. Transfer to a baking tray and bake for 15 minutes, until the mushrooms are tender and the Parmesan has melted.
  11. For the final 10 minutes of cooking, spread the kale onto a baking tray and roast until crisp.
  12. Arrange the crispy kale on serving plates and place the stuffed mushrooms on top.


More recipes

View all

FOLLOW THE FLAVOUR

Scroll. Save. Savour.

@merchantgourmet
United Kingdom

Your location is set to United Kingdom