Stuffed Portobello with Goat's Cheese & Walnuts

Name: Stuffed Portobello with Goat's Cheese & Walnuts with potato wedges, cherry tomatoes & courgette
Total time: 45 min
Yield: 2
Cuisine: Fusion
Ingredients: 600 g Potatoes; 1 sprig Fresh rosemary; 1 piece Red onion; 250 g Red cherry tomatoes; 1 piece Courgette; 2 piece Portobello mushroom; 75 g Fresh goat's cheese; 20 g Chopped walnuts; 2 tablespoon Olive oil; 1 teaspoon Honey [or plant-based alternative]; 2 tablespoon Balsamic vinegar; to taste Extra virgin olive oil; to taste Salt and pepper

with potato wedges, cherry tomatoes & courgette

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Portobello is packed with vitamin B2, making it a great meat substitute! In this dish, you'll serve it with goat's cheese and honey.

Tags:

Calorie Smart

•Veggie

•Extra Veggies

Allergens:

Melk (inclusief lactose)

•Walnoten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total45 minutes

Cooking Time35 minutes

DifficultyMedium

Ingredients

Serving amount

300 g

Potatoes

½ sprig

Fresh rosemary

½ piece

Red onion

125 g

Red cherry tomatoes

½ piece

Courgette

1 piece

Portobello mushroom

40 g

Fresh goat's cheese

(Contains: Melk (inclusief lactose))

10 g

Chopped walnuts

(Contains: Walnoten May be present: Pinda's, Noten, Sesamzaad)

Not included in your delivery

1 tablespoon

Olive oil

½ teaspoon

Honey [or plant-based alternative]

1 tablespoon

Balsamic vinegar

to taste

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2650 kJ

Calories633 kcal

Fat29.1 g

Saturated Fat9.4 g

Carbohydrate70.1 g

Sugar15.8 g

Dietary Fiber15.6 g

Protein20.2 g

Salt0.8 g

Potassium745 mg

Calcium49.5 mg

Iron1.2 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

•Casserole with Lid

•Baking Sheet with Baking Paper

•Oven Dish

Cooking Steps

Preheat the oven to 200°C. Discard the rosemary stalk and finely chop the leaves. Slice the onion into rings and dice the courgette. Halve the cherry tomatoes. Thoroughly wash the potatoes and then cut into wedges.

Heat half of the olive oil in a deep frying pan over medium-high heat. Fry the potatoes with rosemary for 15 - 20 minutes, covered (see Tip). Season to taste with salt and pepper. Remove the lid and fry for a further 15 minutes.

Tip: increase the heat so as to cook the potatoes more quickly. If necessary, use two pans. Toss regularly and take care that they don't burn.

Transfer the portobello to a parchment-lined baking sheet, with the base facing upwards. Fill with the goat's cheese and season with salt and pepper. Drizzle with the honey and then bake in the oven for 18 - 20 minutes.

Did you know... goat’s cheese not only adds great flavour, but it’s also lower in salt than other cheeses such as Gouda or Parmesan.

Transfer the onion and courgette to an oven dish and drizzle with the rest of the olive oil (see Tip). Add the balsamic vinegar and season with salt and pepper, then toss well to coat. Roast in the oven for 15 minutes, then add the tomatoes and roast for 10 more minutes.

Tip: if necessary, use two oven dishes to help the vegetables cook evenly and more quickly.

5 minutes before the end of the cooking time, top the portobello with the walnuts.

Serve the potatoes and portobello on plates. Serve the vegetables alongside and drizzle with extra virgin olive oil as preferred.

Did you know... mushrooms and portobellos are a great source of vitamin B2, which helps keep you energised. Vitamin B2 is most commonly found in animal products, so if you follow a vegetarian or vegan diet it's good to eat mushrooms regularly so as to prevent deficiency.