Ingredients

• 2 Portobello mushrooms
• 1 tbsp fresh thyme leaves
• 1 garlic clove
• chopped
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 garlic clove
• chopped
• ½ onion
• chopped
• 1 carrot
• peeled and chopped
• 100g/3½oz kale
• chopped
• 100g/3½oz Puy lentils
• cooked
• salt and freshly ground black pepper
• 100ml/3½fl oz double cream
• 75g/2¾oz cheddar cheese
• 2 free-range egg yolks
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the baked mushrooms
• place the mushrooms onto a baking sheet. Sprinkle over the thyme and garlic
• drizzle with oil and season with salt and freshly ground black pepper.
• Transfer to the oven and bake for 15 minutes.
• For the filling
• heat the oil in a pan and fry the garlic
• onion
• carrot and kale over a low heat until soft. Add the lentils
• season with salt and freshly ground black pepper and mix well.
• Preheat the grill to its highest setting.
• For the rarebit topping
• warm the cream in a small saucepan and stir in the cheese. Remove from the heat
• stir well and leave to cool slightly.
• Stir in the egg yolks and season with salt and freshly ground black pepper.
• Fill the mushrooms with the filling mixture then top with the rarebit topping and place under the grill until bubbling and golden-brown.
• To serve
• place the mushrooms onto a serving plate.