Baked champignons stuffed with lentils – step by step recipe with photo

Clean large champignons from dirt and unscrew the leg.

Salt the hats a little, sprinkle with vegetable oil and put in the oven to bake for 20-25 minutes (depending on the size) at a temperature of +200 ° C.

Boil lentils.

Lentils are different and each has its own cooking time, read the cooking instructions on the pack.

I have brown lentils, I cooked them for 40 minutes, until soft.

While the lentils are cooking, prepare the vegetable stir-fry.

Cut vegetables, grate carrots.

Grind the mushroom legs and also send to the pan.

Fry everything until soft.

At the end, for flavor, add Provence herbs.

Put the fried vegetables into the lentils and mash with a blender until puree.

Salt and pepper to taste.

Fill the culinary syringe with lentil puree and squeeze it figuratively onto the baked mushroom caps.

Sprinkle with paprika when serving.

Bon appetit!