Baked Big Mushrooms With Dressed Puy Lentils

Servings: 4 Source: River Cottage Much More Veg pg. 59

Ingredients

              8–12 large, open cap mushrooms (i.e. 2–3 per
              person)
            
              Olive oil, for brushing Sea salt and black pepper
            
              75g Puy lentils
            
              1 small garlic clove, chopped
            
              1 small shallot, chopped
            
              1 tbsp capers, rinsed, drained and chopped
            
              2 tbsp chopped flat-leaf parsley, chives or
              chervil
            
              ½ tsp English mustard
            
              Finely grated zest and juice of ½ lemon
            
              50ml extra virgin olive oil