Lentil-Stuffed Portobellos with Burrata

I’ve made this dish twice now. Once for myself and a friend, and again a couple of weeks ago when I was hosting book club at my house. (We read Modern Lovers, by Emma Straub) I didn’t have complaints on either occasion.

It is so easy to make, with minimal mess and little clean up required. All good things, especially when you’re cooking for a crew.

You’ll want to make sure you have the following items on hand:

Lentils

  • lentils (1 1/2 cups)
  • 3 medium zucchini or yellow squash, diced
  • small yellow onion (or half of a medium), diced
  • garlic, diced
  • olive oil
  • salt and pepper
  • 2 large balls of burrata (room temp)

Dressing

  • basil leaves (1 1/2 cups), chopped
  • 2 tbsp capers, plus 1 tbsp brine
  • 2-3 tbsp mustard (I prefer country dijon, but spicy brown mustard will work too)
  • 3 tbsp rice wine vinegar (or white wine, or red wine, whatever)
  • 6 tbsp olive oil
  • salt and pepper

Mushrooms

  • 6 portobello mushroom caps
  • 1 lemon
  • 1/3 cup olive oil
  • salt

Assembly

Cook lentils. In a saucepan, cover lentils with a few inches of water seasoned with salt and bring to a boil. Turn down heat and simmer for 25 minutes, or until tender.

Preheat the oven to 375 degrees. Squeeze the lemon into a mixing dish. Slowly whisk in the olive oil. Add a pinch of salt. Assemble the mushroom caps on a baking sheet, stem side up. Brush the caps with the lemon-oil mixture. Place mushrooms in the oven and bake, 25-30 minutes.

Sauté the diced onion, garlic, and zucchini (or squash) in olive oil over medium heat in a large pan (extra points if you have room for the lentils to mix in). Season with salt and pepper. Cook until onions are clear.

Meanwhile, pull out your blender or food processor and start making the dressing. Add your basil, mustard, vinegar, capers and brine. While running, stream in the olive oil. Salt and pepper to taste. If you don’t have a blender or a food processor, chop up the basil and capers as finely as you can and then mix in the mustard, vinegar, and the brine. Whisk continuously while streaming olive oil into the bowl. Add in salt and pepper, to taste.

Plate the mushrooms.

When the lentils are tender, drain before combining with the sautéed zucchini/squash/onion/garlic. Coat the lentils with the dressing, saving some for the table.   Place the room temp burrata on top of the lentil mixture and slice open while it is still warm. The heat will do something special at this point as all of the flavors begin to merge. Serve family style at the table. Top the mushrooms caps with the lentils and burrata and savor every. single. bite.

Serves 6

Recipe adapted from Smitten Kitchen

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