All wrapped up like a present, these charming individual portobello mushrooms are winners for an easy mid-week meal, as they require very little fuss and effort. Sweet, earthy lentils are tossed with baby spinach, fresh parsley, pine nuts and red onion, topped with lots of parmesan and black pepper. All this goodness is sandwiched between two slices of portobello mushroom, bundled up with string and baked in the oven until the smell of roasted mushroom becomes too much to handle. This is simple, fresh food at its best, and makes for a perfect go-to lunch or dinner, served with lots of mixed green leaves and a spicy tomato chutney.
2 large portobello mushrooms
¼ cup pine nuts, lightly toasted
½ red onion, finely diced
2 cups baby spinach leaves, roughly chopped
1 cup fresh parsley, roughly chopped
½ cup Parmesan cheese, grated
1 cup cooked brown lentils
Freshly ground black pepper
Mixed leaves, to serve
Good quality tomato chutney or relish, to serve
Preheat oven to 200C
Remove the stalks of the mushrooms and chop roughly. Set aside.
Slice the mushroom caps in half and set aside.
In a saucepan over medium heat, sauté the onion in a little oil until softened. Add the chopped mushroom stalks and cook for 1-2 minutes. Add the chopped spinach and lentils and stir over low heat until the spinach has wilted and the lentils have warmed through a little. Transfer mixture to a bowl and add the parsley and pine nuts. Toss to combine. Season with salt and pepper.
Pile some of the lentil mixture onto the bottom half of both mushrooms. Top with parmesan cheese and replace the lids. Carefully loop some string around each mushroom and tie up like a parcel.
Pop the mushrooms onto a baking tray, drizzle with some olive oil and roast in the oven for 10-15 minutes, until the mushroom is beautifully cooked and the cheese has melted.
Serve with a simple green salad and some good quality chutney.