Stuffed Mushrooms With Lentils And Gorgonzola

• 2 tbsp oil
• 1 None medium yellow onion, peeled and finely diced
• 2 cloves garlic, peeled and finely diced
• 1 3/4 cups spinach, chopped
• 1 pinch grated nutmeg
• 1 cup vegetable stock
• 1/2 cup red lentils
• 4 oz Gorgonzola cheese, crumbled
• 12 None large mushrooms (such as cremini), with the stems removed
• 1/2 bunch parsley, chopped finely
• None None oregano leaves for garnish

1. Heat the oil in a frying pan and fry the onion and garlic until translucent. Add the spinach and stir well. Add the nutmeg and season to taste. Remove the mixture from heat and set it aside.
2. Bring the stock to a boil, add the lentils and cook them for about 10 mins. Preheat the oven to 400u0b0F. Stir the cheese into the spinach and spoon the mixture into the mushrooms. Put the mushrooms in a baking dish, add the lentils surrounding the mushrooms, and bake for about 15 mins. Serve garnished with parsley and oregano.

oil, yellow onion, garlic, spinach, nutmeg, vegetable stock, red lentils, gorgonzola cheese, mushrooms, parsley, oregano

Taken from recipes-plus.com/api/v2.0/recipes/16547 (may not work)