Portobellos Stuffed with Lentils, Stilton, & Walnuts

I felt like I was out on limb with these...but they were sublime. Of course, Stilton and walnuts are happy together, but what happens when you throw in their French cousins, the haute Lentils du Puy? They loved each other! And the ports were the perfect way to bring them all together.

These were a spontaneous kitchen creation that totally worked. I was planning on making another lentil recipe, but then had this idea for lentil stuffed ports and couldn't get it out of my mind. I was thinking they'd be good with pesto, but the Stilton was calling to me as I finished the lentils off in a little red wine. It just so happens that yesterday, I picked up a newly discovered item from Trader Joe's that further pushed me towards the Stilton: Roasted Walnut Oil. Forget the basil, my albion cook said, there's so much time for those summery basil recipes.

This recipe ended up being totally fantastic. The ports were rich and moist, the walnuts added crunch, the lentils added texture and substance, and the Stilton was rich and creamy. I have to admit, I didn't measure anything, so measurements are approximate.

Portobellos Stuffed with Lentils, Stilton, & Walnuts:

1/2 cup lentils du Puy
1 bay leaf
1 garlic clove, minced
2 tbsp red wine
1 tsp walnut oil
salt & pepper
1/2 large tomato, chopped
chopped walnuts
2-3 oz Stilton, crumbled

6 Stuffing Portobellos (about 1-1/2" diameter, T. Joes sells packs as stuffing ports)
Olive oil
Balsamic vinegar

Preheat oven to 400. Cook lentils du Puy with bay leaf in a small amount of water until tender (about 20 minutes). Drain and return to the saucepan. Add the garlic, red wine and walnut oil and cook for 2-3 minutes. Add salt & pepper to taste. Add the tomato, walnuts, and Stilton and stir until well mixed.

Stem and peel (if desired) Portobellos. Lightly brush bottom and sides with olive oil, place in an oven proof dish, and pour tiny bit of red wine and baslamic vinegar into cups. Pile up with lentil mixture and top with any leftover Stilton crumbs. Bake for 18-20 minutes.