Full ingredients list:
8 large portobello mushrooms
400g can no-added-salt lentils, rinsed, drained
150g shredded cooked chicken breast
40g thinly sliced prosciutto
7 oil-free, store-bought sun-dried tomatoes, sliced
80g bocconcini, drained, sliced
30g walnuts, crumbled
3 tablespoons gluten-free basil pesto, to serve
60g baby rocket, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 180°C. Line a large baking tray with baking paper. Place the mushrooms, dome-side-up, onto tray.
Step 2Make about 6 or 7 deep cuts over the top of the mushrooms, not all the way through. Cover the tray securely with foil. Bake mushrooms for 10–15 minutes until softened. Carefully remove mushrooms and set aside.
Step 3Discard baking paper. Lightly spray tray with oil. Scatter lentils on tray. Arrange mushrooms on top. Roughly stuff the mushroom slits with the chicken, prosciutto, tomato and bocconcini. Scatter walnuts over mushrooms. Spray lightly with oil and season. Bake for 20–25 minutes until golden and cheese has melted.
Step 4Top mushrooms with pesto and serve with baby rocket.
About this recipe
First published: September 2017