Baked Big Mushrooms With Dressed Puy Lentils

ingredients

• 8–12 large, open cap mushrooms (i.e. 2–3 per person)

• Olive oil, for brushing Sea salt and black pepper

• 75g Puy lentils

• 1 small garlic clove, chopped

• 1 small shallot, chopped

• 1 tbsp capers, rinsed, drained and chopped

• 2 tbsp chopped flat-leaf parsley, chives or chervil

• ½ tsp English mustard

• Finely grated zest and juice of ½ lemon

• 50ml extra virgin olive oil