Chili Lentil, Mushroom and Tomato Stuffed Portobello Mushrooms

1 tablespoon olive oil

4 oz (113 g) white or cremini mushrooms, finely diced

2 teaspoons chili powder

1 cup cooked lentils (1×398 mL can), drained and rinsed

1 cup canned, diced tomatoes in their juice

Flaky sea salt

Freshly ground black pepper

Curly parsley, to serve

Heat the oil in a large heavy skillet over medium-high heat.

Add the mushrooms and cook approximately 5 minutes until they begin to release their juices.

Add the chili powder and stir to coat thoroughly.

Add lentils and tomatoes and stir to combine.

Cook a further 4 to 5 minutes until mixture is heated through. Set aside to cool slightly.

Pre-heat the oven to 400°F and line a baking tray with parchment paper. Place the mushroom caps on the parchment paper.

Use between ¼ and ⅓ cup of the mixture per mushroom cap, depending on their size.

Bake for 5 to 7 minutes.

Allow the mushroom caps to cool slightly and remove them from the tray with a spatula.

Serve with a fresh, chopped curly parsley.

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