Stuffed Portbello with Brie, Pomegranate & Walnuts
over endive salad with zesty herb dressing, pecans & sweet potatoCalories
:
839 kcalProtein
:
15.3g proteinTotal
:
30 minutesDifficulty
:
EasyVeggie
Allergens:
- Melk (inclusief lactose)
- Noten
- Walnoten
- Pecannoten
- Selderij
- May contain traces of allergens
- Noten
- Pinda's
- Sesamzaad
This recipe provides 435 grams of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Endive
½ piece
Apple
150 g
Sweet potato
50 g
Creamy French brie
(Contains: Melk (inclusief lactose))
1 piece
Portobello mushroom
5 g
Fresh thyme
(May be present: Selderij)
½ piece
Pomegranate
½ piece
Lemon
10 g
Fresh flat leaf parsley & mint
(May be present: Selderij)
30 g
Arugula & lamb's lettuce
10 g
Chopped walnuts
(Contains: Noten, Walnoten May be present: Noten, Pinda's, Sesamzaad)
10 g
Chopped pecans
(Contains: Noten, Pecannoten May be present: Noten, Pinda's, Sesamzaad)
Not included in your delivery
½ tablespoon
Olive oil
2 tablespoon
Extra virgin olive oil
½ teaspoon
Balsamic vinegar
to taste
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3509 kJ
Calories839 kcal
Fat54.7 g
Saturated Fat12 g
Carbohydrate64.7 g
Sugar31.2 g
Dietary Fiber13 g
Protein15.3 g
Salt0.6 g
Potassium466.7 mg
Calcium44.2 mg
Iron1.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet with Baking Paper
•Tall-Sided Pan
•Salad Bowl
Cooking Steps
1
- Preheat the oven to 200°C.
- Cut off the base of the endive and discard. Halve the endive lengthways and remove the tough core, then slice it thinly.
- Core and dice the apple. Wash the sweet potato and then dice into 1cm cubes.
- Transfer the sweet potato to a parchment-lined baking sheet and drizzle with the olive oil. Season with salt and pepper, then toss well to coat. Roast in the oven for 20 - 25 minutes.
2
- Slice the brie and roughly chop the walnuts.
- Discard the portobello stalk and then stuff it with the brie.
- Pull the thyme leaves off of their stems and then scatter the leaves over the portobello. Top with the walnuts and then season with salt and pepper.
- Transfer the portobello to a parchment-lined baking sheet and bake in the oven for 10 - 12 minutes.
3
- Heat a clean frying pan over high heat. Toast the pecans for 2 - 3 minutes, then remove from the pan and set aside.
- Roll the pomegranate over the countertop so as to release the seeds, then cut it open and scoop them out.
4
- Wash and zest the lemon, then cut it into wedges.
- Roughly chop the fresh herbs, then transfer to a tall container.
- Add the extra virgin olive oil, balsamic vinegar and lemon zest, then squeeze one lemon wedge per person directly into the container.
- Use an immersion blender to process into a dressing. Season to taste with salt and pepper.
5
- In a salad bowl, combine the lettuce, endive and apple with three quarters of the dressing.
6
- Serve the salad and roasted sweet potato on deep plates, then top with the stuffed portobello.
- Garnish with the pomegranate seeds and the pecans.
- Drizzle with the rest of the herb dressing and some honey as preferred.
