1/4 cup fresh flat-leaf parsley, a generous handfull, finely chopped
Salt and freshly ground black pepper
Directions:
Cover lentils with 2 inches of water in sauce pan, add bay leaf and onion and bring to a boil. Boil lentils 20 to 22 minutes until just tender but with a little bite left to them.
In a 2 quart casserole dish combine the garlic, 1/3 cup extra-virgin olive oil and let stand 15 minutes.
Remove bay and onion from lentils. Drain and toss hot lentils with garlic oil, parsley and salt and pepper.
Combine bread crumbs, cheeses and herbs in a bowl. Add ΒΌ cup olive oil or enough to make moist. Stuff mushrooms with mixture.
Place mushrooms on top of lentils, sprinkle with a few extra dashes of olive oil if desired and bake at 350 until tender, about 25 minutes.
