Lentil-stuffed Portobellos

I got the idea to make some stuffed portobellos - they turned out quite delicious, if I do say so myself!

Ingredients:

• 1.5 cups of green lentils
• 1 cup cooked chestnuts, chopped
• 3 cups of water
• 1 tbs herbs de Provence
• 6 cloves garlic, peeled, chopped and divided
• 6 portobello mushroom caps (try to find some that are more bowl shaped and better for stuffing
• Olive oil
• 2 stalks of celery, diced
• 1 large vidalia onion, diced
• Salt to Taste

Directions:

1. Rinse your lentils and put them in a saucepan with the water.  Add the herbs de Provence and half of the garlic (do not add salt while lentils are cooking as it can toughen them).  Bring to a boil over medium-high heat.  Reduce heat to a gentle simmer and cook uncovered for 20-30 minutes.  You may need to add additional water - just add enough to cover the lentils.
2. Sample the lentils to be sure they're cooked to your satisfaction and remove from heat.  Drain any remaining liquid. Add the chopped chestnuts and set aside.  I make the lentils a day or two in advance.
3. Wash the portobellos and remove the stem (you can cut up the stem and use it in the next step).  Place the mushrooms in a large saute pan with 1/4 cup of water over medium heat (you are basically steaming them).  Cook them for covered 3-4 minutes each side.  Keep an eye on them - you may need to add additional water.  Once completely cooked, transfer them to a serving plate.
4. Add 1 tbs. olive oil to a saute pan, when the oil is hot, add the onions, celery and mushroom stems.  Saute until the onions are translucent, then add the remaining garlic.  Once the garlic is fragrant, about 2 minutes, add the lentils to the saute pan.  Salt as desired.  Once mixture is heated through, remove from heat. 
5. Pack the mixture in a large ice cream scoop or measuring cup and stuff each of the mushrooms with the mixture.  Garnish with rosemary if desired and serve.

Serves: 2 - 4 (depending on whether this is your main course)  We served very large mushroom caps on a bed of baby spinach and it was enough for one person.