Portobello mushrooms, lentils, sage and goat's cheese

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

Serves 4

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 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.