Lentil Stuffed Mushrooms

• 1/4 lb petite golden lentils
• 14 medium white whole fresh mushrooms
• 1/4 cup organic butter
• 1/4 cup finely minced red onion
• 2 or more garlic cloves finely minced
• 1/2 cup grated Parmesan cheese
• 1/2 cup Progresso Italian Seasoned bread crumbs
• 1 tablespoon low sodium soy sauce
• Sea salt & fresh ground pepper to taste

1. Clean & cook lentils in water or low sodium broth until soft-approximately 25 minutes (about 1/2 cup cooked)
2. Heat oven to 350.
3. Remove & finely chop 'shroom stems.
4. Arrange caps in lightly oiled baking pan.
5. In frying pan, gently stir together butter, chopped stems, onion, salt & pepper until stems & onions are barely softened, adding garlic right at the end of cooking.
6. Lighly mash lentils with cheese and bread crumbs, and combine with stem/onion mixture.
7. Mound caps full, and bake for 10-15 minutes until browned & bubbly.
8. Serve hot.

petite golden lentils, white, butter, red onion, garlic, parmesan cheese, bread crumbs, soy sauce, salt

Taken from www.epicurious.com/recipes/member/views/lentil-stuffed-mushrooms-50076045 (may not work)