Lentil-Stuffed Mushrooms with Orange Romesco and Arugula Oil - Love of Food

Ingredients

• 12 ounces cored plum tomatoes (about 4 tomatoes)
• 1 to 2 large red bell peppers (about 10 ounces total), cut into one flat piece
• 3 peeled cloves garlic, peels saved
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon red wine vinegar
• 2 cups water
• 18 baby bella or cremini mushrooms, stems, and gills removed and saved vegetable trimmings (see Chef Tips)
• 1/3 cup chopped green onions
• 1 teaspoon very finely chopped garlic, peels saved
• 3/4 cup toasted almonds
• 1 tablespoon lemon juice
• 1/4 cup chopped flatleaf parsley
• 2 tablespoons chopped thyme
• 1/2 cup toasted walnuts
• 1/2 cup breadcrumbs
• 2 tablespoons olive oil
• 3/4 cup cooked green lentils
• 18 Poached Baby Bella Mushrooms
• 1/2 cup arugula
• 1/2 cup olive oil
• 18 Lentil and Walnut Stuffed Mushrooms
• 1 1/2 cups Roasted Tomato and Pepper Romesco Sauce
• 1 tablespoon Arugula Oil
• 6 sprigs flatleaf parsley