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Ingredients
12 to 16 medium mushrooms                             
½ c. cooked lentils (about ¼ cup dry)
¼ c. butter or margarine                             
½ c. grated parmesan cheese (cheddar cheese can be substituted)
¼ c. finely chopped onions                                                  
1/8 tsp. freshly ground black pepper                              
¼ tsp. salt         
½ c. dry plain bread crumbs
 
Directions
Preheat oven to 350 degrees F. Remove stems from mushrooms. Chop stems and set aside. Arrange caps in an oiled baking dish. In a frying pan, stir together butter, chopped stems, onion, salt and pepper. Cook until onions are clear and soft.  Stir in lentils, cheese, and bread crumbs.  Stuff caps with the lentil mixture.  Bake caps 10 to 15 minutes, or broil them for about 5 minutes.  Serve hot.
 
Served hot as hors d’oeurves, these savory, stuffed mushroom caps are crispy on top and soft inside.