Crunchy Lentil Portobello Mushroom

6 Whole Portobello Mushrooms

2 TBS Tamari Sauce

½ Cup Silky tofu

1 TBS Dijon mustard

2 Cups unsweetened Soy milk

1 Cup Cuisine Soleil Lentil Flour

¼ Cup Pumpkin seeds

¼ Cup Walnuts

1TBS herbes de Provence

1TSP Paprika

Salt & Pepper

1. Preheat oven to 350 F

2. Remove stems from mushrooms gently to be sure not to damage the cap.

3. Place mushroom caps upside down on a baking sheet

4. Pour Tamari sauce into the holes made by where the stem used to be.

5. Bake in the oven for 20 minutes, then turn mushrooms and bake for an additional 10 minutes.

6. Remove from oven

7. Mix silky tofu with mustard and soy milk.

8. With the help of a food processor or a coffee grinder, grind together pumpkin seeds and walnuts

9. In a large bowl, mix the lentil flour with the ground walnut and pumpkin seeds

10. Add the Herbes de Provence and Paprika, salt and pepper.

11. Heat a skillet over medium heat, with just enough oil to cover the bottom

12. Soak the mushrooms one by one in the Tofu, Dijon mixture. Then immediately coat in the flour/nut breading.

13. Sauté mushrooms in skillet.