16 portobello mushrooms
1 Tbs olive oil, plus 2 Tbs extra to fry the sage
1 Tbs butter
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
Preheat oven to 180C. Remove the stalks from the mushrooms. Arrange the mushrooms on a baking tray.
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.
Add the lentils and combine, then season. Spoon into the mushrooms and top with the cheese. Bake for 20 minutes.
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.