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
1 Preheat ovento 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.
