Mushrooms stuffed with sundried tomatoes, lentils and ricotta

Flavour and protein in this old fashion favourite with a twist

Method

1. Preheat a fan forced oven to 200c
2. Place a medium pot over medium heat, add the oil, onion and a large pinch of sea salt flakes, gently cook until soft without colour.
3. Add the chopped garlic and thyme, cook for a further 2 minutes, remove from the heat.
4. In the bowl of a food processor, place the onion mix, walnut, parsley and parmesan- blend to combine leaving some texture, add the lemon, tomatoes, ricotta and egg, pulse just to combine.
5. Place the mixture into a bowl and stir in the lentils, season with salt and pepper.
6. Prepare the mushrooms by removing the core and lightly peeling. Place on a baking parchment lined oven tray and fill each with approximately 40g mix, press down lightly. Drizzle with foil and bake in the preheated oven for 20-25 minutes or until golden. Allow to cool slightly before serving warm

• Preparation 20 minutes
• Cooking 20-25 minutes
• Cost $0.88 each (based on supermarket prices)
• Equipment stove, oven, food processor
• Best baked and served fresh (prep ahead)
• Season Autumn 
• Ability  medium
• Makes approx. 480g (40g mix per 35g trimmed flat mushroom = 12 serves)