Doc V's Healthy Kitchen

What a lovely weekend! Blue skies, sunny wintertime…I love this place on earth.

Breakfast outside, a few phone calls, some cooking, the last bit of painting for this year, a lovely walk, afternoon tea and cooking for just the two of us. What a gift!

I bought a few portobellos and I don’t remember what kind of recipe I had in mind. The usual filling with parsley, breadcrumb, lemonzeste, garlic, pine nuts and parmesan is more adapted as a starter. Today I want to fill those lovely mushrooms and serve them for dinner.

Chop and fry 1 onion, 4 garlic cloves, 1 chili in 1,5 table spoons of olive oil. Stir. Add 1 table spoon of dried basil and 1 can of cherry tomatoes. Stir. Fill the empty can with 2 table spoons of balsamic vinegar and a drizzle of water. Add to the sauce. Add some old parmesan for extra flavor. Add 50 grams of dry lentils. Stir. Lower the fire. Allow to simmer for approximately 20 minutes. Stir now and again. Taste, season with pepper and salt.

Remove the stem of 600 grams of portobellos ( 5 ). Chop the stems and add to the sauce. Put the mushrooms in an oiled oven dish. Divide the filling. Finish with sliced mozzarella ( 200 grams) and 1 anchovy on each mushroom.

Bake in the oven at 180° for approximately 30 minutes. Finish with some chopped basil and rocket salad.

Have a cosy sunday evening. ✨