Grilled Portobellos with Goat's Cheese and Lentils
Makes 1 serving

INGREDIENTS
2 large, about 160 g Portobello mushrooms
40 g Soft goat's cheese
150 g Cooked lentils (Cooked weight, green or brown. A pouch is already this.)
1 tbsp (15 g) Balsamic vinegar
A few sprigs Fresh thyme
1 clove, about 3 g Garlic
5 g Olive oil
40 g Rocket
10 g Walnuts
To taste Salt
To taste Black pepper

METHOD
1. Heat the grill to high. Brush the mushrooms with the oil, season with salt, thyme and the crushed garlic, and grill gill side up for eight minutes until they are soft and pooling with juice.
2. Crumble the goat's cheese over the mushrooms and grill for two minutes more until it slumps and browns in spots.
3. Warm the lentils in a small pan with the balsamic and a pinch of salt for three minutes.
4. Spoon the lentils over the rocket, set the mushrooms on top and scatter the chopped walnuts over everything.

Contains milk, tree nuts and sulphites.
Nearly every bottle of balsamic lists sulphites.

RECIPE NOTES
The lentils are the protein here; the mushrooms are the flavour and the cheese is the fat. Forty grams of goat's cheese is enough to taste in every bite and is about 110 kcal.
Mushrooms release a lot of liquid under the grill. Tip it over the lentils rather than down the sink.

Full recipe: https://www.getfuel8.com/recipes/grilled-portobellos-goats-cheese-lentils
