Roast Portabellos with Taleggio, Puy lentils and Asparagus

Mmmm Taleggio. One of my favourite cheeses... so melty and great with so many things. I set out to make this a meat free meal but then I found some smokey bacon in the fridge and it was game over. Smokey bacon and Taleggio together, as I like to say a lot in the kitchen are so banging! You of course use a 1/2 tsp of smoked paprika if you weren't as much of a bacon fan as I am and then it would be vegetarian friendly.

Mushrooms and Taleggio are also a delicious match, so during my yoga class this evening I thought this up. I always seem to plan my dinner when I should be concentrating on something else!  

Roast Portabellos with Taleggio, Puy lentils and Asparagus

1 large onion, finely sliced

35g butter

2 rashers of smokey bacon, chopped (Optional)

1/2 a 400g tin of chopped tomatoes (You could probably use a whole tin if you didn't have some to use up)

250g puy lentils

1 bay leaf

1 cup water or stock

4 large portabellos

4 sprigs of thyme

olive oil

70g Taleggio, sliced into 4 

handful of parsley

70g-100g baby spinach

Zest of half a lemon

1 bunch a asparagus

Start by getting your lentils on to cook. In a small pot cover them with plenty of water and add the bay leaf. Bring to the boil and simmer for 20 or so minutes or until just tender. Strain and briefly rinse. Put a pot of water back on for cooking your asparagus.

Place your Portabellos on a lined baking tray and drizzle with olive oil, thyme leaves and flaky salt and black pepper and roast in a 200 degree oven for 5 or so minutes. Place the Taleggio on top and switch the oven to grill. Leave them aside until you are ready to serve.

Heat a pan and add the butter, onion and bacon and cook slowly with a pinch of salt until the onions are soft and sweet. Add the strained lentils, tomatoes and 1 cup of hot water and cook until the lentils are tender and most of the water as evaporated. Season and add the baby spinach, chopped parsley and the lemon zest.

Now to finish everything off... Place the mushrooms under the grill and melt the cheese and let it caramelise. Place your asparagus into salted boiling water and cook for 2 minutes or until they are done to your liking.

Plate up the lentils, place the asparagus on top and finish with the cheesy mushrooms and if you like things to look pretty then sprinkle on some basil leaves from your garden. Yum!

The left over lentils, if you have any would be pretty delicious with a poached egg on top the next day.