16 white button mushrooms
1 tablespoon olive oil
1 tablespoon butter
1/4 cup chopped onion
1 clove garlic, minced
1/4 teaspoon dried basil
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
Pinch of sage
1 tablespoon red wine
1/2 cup cooked lentils
1 tablespoon greated parmesan cheese
1 ounce (1/4 cup) shredded extra-sharp cheddar cheese
1/4 cup panko breadcrumbs
Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts. Chop mushroom stems finely and set aside.
Heat oil and butter in a pan over medium-high heat; add onion and garlic and cook for 2 to 3 minutes or until translucent. Add chopped mushroom stems, basil, salt, pepper and sage; cook 5 additional minutes or until stems are softened. Add wine to skillet and scrape to deglaze pan. Remove from heat. Stir in lentils, cheeses and panko. Stuff caps evenly with mixture.
Bake at 350 degrees for 15 minutes. Serve warm.