Ingredients
- 300g Merchant Gourmet Dried Puy Lentils
- 1 x Kallo Organic Mushroom Stock Cube
- 500ml boiling water
- 2 large portobello mushrooms
- 100g Merchant Gourmet Whole Cooked Chestnuts, roughly chopped
- Handful of fresh sage, roughly chopped
- 2 sprigs thyme
- 1 tsp olive oil
- 20g parmesan
- 250g kale
- Salt and pepper to taste
Instructions
- Preheat the oven to 180C.
- In a small pan, cook the Puy lentils in the Kallo mushroom stock and boiling water. Let the water boil for 5 minutes, before reducing to a simmer and leave the lentils to cook.
- Meanwhile, use a spoon to scoop out the filling from your portobello mushrooms. These will eventually be filled with the cooked Puy lentils.
- Then, make the chestnut crumb. Heat your chestnuts, sage and thyme leaves in a small, wide based pan with a little olive oil until golden brown.
- Once your lentils are cooked, fill your mushrooms with them and top with your chestnut crumb and gratings of parmesan.
- Place in the oven for 15 minutes until the mushrooms have cooked and the cheese has melted.
- For the last 10 minutes of cooking time, cook your kale in the oven until crispy.
- To serve, place your mushrooms on the bed of kale and enjoy!
