Lentil Stuffed Mushrooms

Serves 4

1 small onion, chopped

2 carrots, chopped

1 celery stalk, chopped

2 cloves garlic, minced

1 teaspoon herbs of Provence or mixture of rosemary, thyme, lavender, fennel seed or fresh herbs

2 cups cooked lentils 

4 large portobello  mushrooms (or 8+ smaller portobellos), center stalk removed 

2 tablespoons grated Parmesan cheese

Fresh herbs for garnish

Heat olive oil over medium heat in a large saute pan. Cook onion, carrots, celery, garlic, and herbs until vegetables are tender. Stir in lentils and season with salt and pepper to taste. Transfer lentil vegetable mixture to a large bowl. Wipe pan clean and add 1 tablespoon olive oil. Cook mushrooms for about 2 minutes per side until starting to soften. Place mushrooms, cap down, in a baking dish. Fill mushrooms with lentil mixture. Drizzle with a little olive oil if dry. Sprinkle with Parmesan. Place under broiler until warm and cheese starts to melt. Garnish with fresh herbs such as parsley or basil.