Recipe: Roasted mushrooms with sage and fetta lentils
How to Make:
- Preheat oven 200C/180C fan-forced.
- Place broccoli and mushrooms, stem-side up, on a large baking tray with sides. Dot with butter. Sprinkle with sage and garlic. Pour over wine. Cover tightly with foil. Bake for 20 minutes.
- Remove and discard foil. Add lentils to tray. Sprinkle with fetta. Bake, uncovered, for 10 minutes. Sprinkle with walnuts. Bake for a further 5 minutes or until broccoli is tender and beginning to char. Sprinkle with rocket. Serve with bread.
Time for preparing:
35 min.
Servings:
4
Ingredients:
- 1 head broccoli, trimmed, cut into 4 thick slices
- 8 large portobello mushrooms
- 30g butter
- 1 tablespoon fresh sage leaves, finely chopped
- 2 garlic cloves, thinly sliced
- 3/4 cup dry white wine
- 400g can lentils, drained, rinsed
- 80g fetta, crumbled
- 1/3 cup walnuts, roughly chopped
- 50g baby rocket
- Crusty bread, to serve
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