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Ingredients

• For the Mushrooms:
• Yields 18
• 1 1/2 c. cooked black lentils (already cooked from Trader Joe’s)
• 2 tbsp. olive oil
• butter for sauté (Kerrygold)
• 3 medium shallot, finely chopped
• 3 cloves garlic, minced
• 2 1/2 C. chicken broth (as required)
• 3 med. carrots, finely chopped
• 3 stalk of celery heart finely chopped
• 2 croissants crumbed in processor
• 1 egg beaten
• 18 medium Portobello mushroom caps
• Plus stems chopped
• 1/2 tsp. chopped fresh parsely
• 1/4 tsp. thyme
• 1/4 tsp. mace
• 1 tsp lemon juice
• Cayenne pepper
• salt & pepper
• Kerrygold cheddar cheese http://www.kerrygold.com/usa/product_cheddar.html
• For the Pepperade:
• 2 red bell peppers, seeded and diced
• 2 red jalapeno, seeded and small dice (save the seeds)
• ¾ cup maple syrup
• ½ cup white wine vinegar
• Cook ingredients in a small saucepan over medium heat until soft, then blend to create a brilliant red smooth sauce.
• For the spinach greens:
• wash and towel dry. Place in fridge to crisp. To serve, toss lightly with best olive oil, salt & pepper.

Description

Roasted Mushroom Caps With Black Beluga Lentil Caviar Stuffing, Spinach Greens And Pepperade.

Group Recipes