Serves 4

16 portobello mushrooms

1 Tbs olive oil, plus 2 Tbs extra to fry the sage

1 Tbs butter

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1 red onion, finely diced

1 stick of celery, finely diced

1 small carrot, finely diced

2 cloves garlic, crushed

1 cup cooked lentils

salt and freshly ground black pepper

200g goat's cheese

fresh sage leaves

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1

Preheat oven to 180C. Remove the stalks from the mushrooms. Arrange the mushrooms on a baking tray.

2

Heat the olive oil in a fry pan. Add the butter and when hot, add the onion, celery, carrot and garlic. Cook for 5 minutes or until soft and caramelised.

3

Add the lentils and combine, then season. Spoon into the mushrooms and top with the cheese. Bake for 20 minutes.

4

Meanwhile, heat the remaining olive oil and fry the sage leaves for about 20 seconds or until crispy. Transfer to a paper towel before serving with the mushrooms.