Ingredients:

2 large portobello mushrooms (3-5 ounce each)

17.6 ounce ready-to-eat steamed lentils 

3-6 ounces organic low sodium chicken stock 

12 grams cilantro 

3 ounces Earth’s marinade

4 grams coconut oil

Aged parmesan cheese

Directions:

1. Place chicken stock, lentils, cilantro and Earth’s marinade in a blender. Blend until smooth. 

2. Place in container and set aside.

3. Score top of mushrooms with a paring knife (make a criss cross).

4. Coat each side with ½ ounce of Earth’s marinade for a total of 1 ounce.

5. Marinade mushroom for up to 2 days or cook right away.

6. When ready to cook, scale coconut oil on cold pan and transfer to stove to heat on medium. 

7. When pan is hot, place mushrooms top down to sear for about 5 minutes, then flip and cook on other side for another 5 minutes.

Serving Directions:

1. Place cooked mushroom bottom side up on scale and tare scale to zero.

2. Scale 3 ounces of lentil purée over mushroom. 

3. Scale 4 grams of grated parmesan cheese.

4. Remove from scale and repeat with the second mushroom. 

5. Heat broiler up to high.

6. Place mushrooms on pan and cook on the second level closest to heat for about 3-5 minutes.

7. Remove when cheese has browned and enjoy!

Serving suggestion:

Serve with 4 ounces of marinated broiled chicken breast.