Sig/*ari* Portobello mushroom,filled with baby spinach, crumbled feta cheese,slices of saganaki cheese and blueberries on bed of puy lentils.

• 4 large Portobello mushrooms
• 1 can puy lentils
• 250 grams even sized spinach leaves
• 4 hard boiled eggs
• 2 packages fresh blueberries
• 50 grams Saganaki cheese
• 80 grams good Feta cheese
• 4 drizzling of balsamic vinegar optional

1. boil the eggs until they are hard,set aside cool.Heat the lentil very gently and keep just warm.
2. fill mushrooms with some spinach leaves ,crumbled feta, some blueberries and top with saganaki cheese.Cook in oven until mushroom is cooked and cheese has melted and is slightly golden
3. make a bed of lentil,on four plates then use rest of spinach ,eggs and blueberries to decorate your plate.
4. serve warm .
5. if you don't like the strong flavour of puy lentils use red ones instead.
6. Drizzle each serving with a little balsamic vinegar .

mushrooms, puy lentils, spinach, eggs, fresh blueberries, saganaki cheese, cheese, drizzling of balsamic vinegar optional

Taken from cookpad.com/us/recipes/333757-sigari-portobello-mushroomfilled-with-baby-spinach-crumbled-feta-cheeseslices-of-saganaki-chee (may not work)