Cheesy Lentil & Tomato Stuffed Flat White Mushrooms

Preheat the grill to high

Add your flat white mushrooms to a baking tray (or two!), stems facing up (use tin foil to avoid mess!), with a drizzle of olive oil and a generous pinch of salt and pepper

Place the tray[s] under the grill for 10 min or until the flat white mushrooms have softened

While the flat white mushrooms are softening, peel and finely slice your shallot[s]

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the chopped garlic and sliced shallot with a pinch of salt and cook for 1-2 min or until slightly softened

Chop your cherry tomatoes in half

Add the halved cherry tomatoes to the pan and cook for a further 2-3 min

Meanwhile, drain and rinse your green lentils

Grate your cheddar cheese

Add the drained lentils, dried basil, soft cheese and half your cider vinegar (you'll use the rest later!) to the pan

Give everything a good mix up and cook for 1-2 min or until the mixture has slightly thickened

Season with a generous grind of black pepper and a pinch of salt – this is your creamy lentil & tomato filling

Once done, remove the softened flat white mushrooms from the grill and discard any excess mushroom liquid

Add the creamy lentil & tomato filling to the mushrooms and sprinkle the grated cheese over the top – these are your stuffed flat white mushrooms

Return the stuffed flat white mushrooms to the grill for 3-4 min or until the cheese has melted – these are your cheesy lentil & tomato stuffed flat white mushrooms

While the mushrooms are under the grill, combine the remaining cider vinegar and a drizzle of olive oil in a small bowl with a pinch of salt and pepper – this is your dressing

Wash your salad, then pat dry with kitchen paper