Goat's Cheese-Stuffed Portobello with Glazed Carrots
with cashews, fresh herbs & roast potatoes0.0(111)
Calories
:Â
681 kcalProtein
:Â
19.1g proteinTotal
:Â
45 minutesDifficulty
:Â
MediumCalorie Smart
Veggie
Extra Veggies
Allergens:
- Cashewnoten
- Noten
- Melk (inclusief lactose)
- Macadamianoten
- Noten
- Paranoten
- Pecannoten
- Pistachenoten
- Walnoten
- Amandelnoten
- Hazelnoten
- May contain traces of allergens
The size and firmness of portobello mushrooms make them ideal for grilling and stuffing - or using as a hearty, plant-based alternative to meat!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Potatoes
2 piece
Portobello mushroom
1 piece
Garlic
½ piece
Red onion
20 g
Roasted cashew nuts
(Contains: Cashewnoten, Noten May be present: Macadamianoten, Noten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten)
15 g
Grated mature goat's cheese
(Contains: Melk (inclusief lactose))
150 g
Sliced carrots
5 g
Fresh curly parsley & thyme
Not included in your delivery
1.5 tablespoon
Olive oil
½ teaspoon
Honey [or plant-based alternative]
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2849 kJ
Calories681 kcal
Fat33.1 g
Saturated Fat7.3 g
Carbohydrate66.6 g
Sugar11.4 g
Dietary Fiber12 g
Protein19.1 g
Salt0.3 g
Potassium1322.7 mg
Calcium74.8 mg
Iron32.8 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
•Bowl
•Oven Dish
•Casserole with Lid
Cooking Steps
1
- Preheat the oven to 200°C.
- Thoroughly wash the potatoes and cut them into 1 - 2cm cubes.
- Transfer to a parchment-lined baking sheet and drizzle with olive oil. Season with salt and pepper, then toss well to coat. Roast in the oven for 30 - 35 minutes.
- Meanwhile, finely chop the parsley and strip the thyme.
2
- Chop the onion and crush or mince the garlic.
- In a bowl, combine the cheese with the garlic, the onion and half of the parsley. Season to taste with salt and pepper.
- Transfer the portobellos face-up to an oven dish and drizzle with olive oil.
- Stuff with the cheese mixture and then bake in the oven for 18 - 20 minutes.
3
- Transfer the carrots to a deep frying pan and submerge with a shallow layer of water.
- Bring to the boil and cook for 8 - 9 minutes, covered, then drain and return to the pan.
- Drizzle with olive oil, then add the thyme and the honey.
- Fry the carrots for 1 - 2 minutes over medium-high heat. Season to taste with salt and pepper.
4
- Serve the potatoes, carrots and stuffed portobello on plates.
- Garnish the portobello with the cashews and the rest of the parsley.
- Drizzle with extra virgin olive oil as preferred to finish.
