Walnut and Lentil Mushrooms with Spinach Mash

• 4large flat mushrooms, about 400 g total
• 200 gready-cooked Puy lentils, drained if needed
• 30 gwalnuts, finely chopped
• 40 gmature vegetarian Cheddar, grated and divided
• 10 gDijon mustard
• 1garlic clove, finely chopped
• ½ tspdried thyme
• 10 mlolive oil, divided
• 30 mlwater
• Fine salt, to taste
• Black pepper, to taste
• 350 gpotatoes, peeled and cut into 2 cm chunks
• 100 gbaby spinach, roughly chopped
• 80 mlwhole milk
• 15 gbutter

Method

1. 1Remove the mushroom stalks and chop them finely; keep the caps whole. Put the potatoes in a saucepan, cover with cold water and add a small pinch of salt. Bring to the boil, then simmer for 12–15 minutes until a knife slips through easily.
2. 2Heat 5 ml olive oil in a small frying pan over a medium heat. Cook the chopped mushroom stalks for 4–5 minutes until their moisture has evaporated and they start to brown. Stir in the garlic and dried thyme for 30 seconds, then add the lentils, mustard and measured water. Cook for 2 minutes until hot. Crush about half the lentils with a fork so the filling holds together.
3. 3Take the filling off the heat and stir in the walnuts and half the Cheddar. Taste and add black pepper and a little salt if needed. The mixture should be moist enough to press together, without liquid running from it.
4. 4Heat a 5–6 litre air fryer to 180°C for 3 minutes. Brush the mushroom caps with the remaining 5 ml olive oil. Cook two caps at a time, gill-side up, for 5 minutes until they soften and release a little juice. Carefully lift them onto a plate and tip any pooled juice into the lentil filling.
5. 5Divide half the filling between these first two caps and press into a low mound. Sprinkle with half the remaining Cheddar. Return them to the basket and cook at 180°C for 7–9 minutes until the mushrooms are tender and the cheese is bubbling and golden at the edges. Set aside on a warm plate. Repeat the 5-minute empty-cap cook and 7–9-minute filled cook with the other two mushrooms, remaining filling and cheese. Keep space around the caps; if only one fits, allow two extra batches of 14 minutes.
6. 6While the mushrooms cook, drain the potatoes and let them steam-dry in the colander for 1 minute. Return the empty saucepan to a low heat with the milk and spinach. Stir for 2 minutes until the spinach wilts and the milk is hot, then return the potatoes and add the butter. Mash until soft, season to taste and cover off the heat. If it stiffens before serving, loosen with a splash of water and warm gently, stirring.
7. 7When the final mushrooms are done, reheat the first two in the air fryer for 2 minutes until hot. Divide the spinach mash between warm plates and settle two mushrooms on each. Spoon any juices collected on the holding plate around the mash. Serve straight away; the cheese crust and walnuts give the soft mushrooms their contrast.

Per serving

kcal

614

protein

27.2g

fibre

16.6g

carbs

65.3g

fat

30.5g