Healthy Stuffed Portobello Mushrooms

Happy New Year Everybody!
First of all I want to thank the reader that got me a 1 year subscription to Martha Stewart Living. I wish you would let me know who you are so I can thank you personally. What a nice treat! I am super excited to throw myself into some of her recipes and adapt them to gluten free! Thanks again!
I am excited to announce that everyone in this house, with the exception of the picky boy, now love Mushrooms. It was touch and go there for a bit, but I have converted everyone. I know I would get the picky boy too if I could ever get him to try them. 

Because it is a New Year and I know a lot of you are on a quest for healthier eating, Today I am presenting you with this very healthy dish. Lentil Stuffed Portobello Mushrooms.

I adapted this recipe from Yummy Mummy. If only I could take as good of pictures as she does! 

Serves 4 

2 Tablespoons olive oil

1 small sweet onion, chopped

2 carrots, chopped

1 celery stalk, chopped 

4 cloves garlic, minced 

1 teaspoon italian seasoning

Salt and Pepper

2 cups cooked lentils  

4 large portobello  mushrooms center stalk removed  

2 tablespoons grated Parmesan cheese

Fresh Italian parsley for garnish

Heat 1 Tablespoon olive oil over medium heat in a large saute pan. 

Cook onion, carrots, celery, garlic, and italian until vegetables are tender. 

Stir in lentils and season with salt and pepper to taste. 
Transfer lentil vegetable mixture to a large bowl. Wipe pan clean and add 1 tablespoon olive oil. Cook mushrooms for about 2 minutes per side until starting to soften. 

Place mushrooms, cap down, in a baking dish. Fill mushrooms with lentil mixture. Drizzle with a little olive oil if dry. Sprinkle with Parmesan. Place under broiler until warm and cheese starts to melt. Garnish with fresh herbs such as parsley or basil.