Portobello mushrooms, lentils, sage and goat's cheese
Photo by Babiche Martens
- 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.