Ingredients
½cupbutter
¼cupsage leavesstems removed
1tbspolive oil
2cupsdiced pumpkinbutternut or kent
2tbspgarlic clovescrushed
½cupbacondiced uncured
1tspsaltlarge pinch
5ozgoats cheese
4portobello mushroom capswashed, thoroughly dried and stems removed
Preparation
Preheat the oven to 356 degrees F. Line two baking trays with baking paper or aluminium foil. Set aside.
Combine half of the butter and sage leaves in a small saucepan, and melt over high heat. Allow butter to bubble away for about 3 minutes, or until fragrant.
On the first tray; combine the diced pumpkin, garlic, and bacon together. Sprinkle with salt to season; drizzle over the melted butter and oil, and toss to evenly coat. Roast for 30 minutes, mixing pumpkin around once during cooking.
Sprinkle over the goat’s cheese, change oven setting to grill on medium heat, and continue to cook until pumpkin is slightly crispy on the edges and soft in the centre.
While pumpkin is roasting, place the portobellos on the second tray. Spray with cooking oil spray, and roast in the oven for 20 minutes.
Once roasted, drain any liquid from inside the caps and set aside.
Meanwhile, combine remaining butter and sage leaves in the same pan/skillet over high heat.
When butter melts and starts to bubble, reduce heat to medium and continue to bubble, while occasionally stirring until the butter begins to change in colour and smells ‘nutty’. Remove from heat immediately to prevent burning.
Divide the pumpkin/bacon mixture by 4 and spoon into each portobello cap.
Drizzle the browned butter over the top and garnish with the crisped sage leaves.
