Portobello mushrooms, lentils, sage and goat's cheese

Babiche Martens

Ingredients

1 Tbsp	Olive oil, (plus 2Tbs extra to fry the sage)
16	Portobello mushrooms (Main)
1 Tbsp	Butter
1	Red onion, (finely diced)
1 stalk	Celery, (finely diced)
2 cloves	Garlic, (crushed)
1	Baby carrot, (finely diced)
1 cup	Lentils, (cooked)
1	Salt and pepper, (to season)
200 g	Goat's cheese
1	Fresh sage

Directions

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.