Stuffed Portobello with Goat's Cheese, parsley & cashews

Name: Stuffed Portobello with Goat's Cheese, parsley & cashews with carrot and potatoes
Total time: 45 min
Yield: 2
Cuisine: French
Ingredients: 500 g Potatoes; 4 piece Portobello mushroom; 2 piece Garlic; 1 piece Red onion; 40 g Roasted cashew nuts; 25 g Grated mature goat's cheese; 300 g Sliced carrots; 10 g Fresh curly parsley & thyme; 3 tablespoon Olive oil; 1 teaspoon Honey [or plant-based alternative]; to taste Extra virgin olive oil; to taste Salt and pepper

with carrot and potatoes

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The size and firmness of portobello mushrooms make them ideal for grilling and stuffing - or using as a hearty, plant-based alternative to meat!

Tags:

Calorie Smart

•Extra Veggies

•Veggie

Allergens:

Cashewnoten

•Noten

•Melk (inclusief lactose)

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 Time30 minutes

DifficultyMedium

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)2765 kJ

Calories661 kcal

Fat33.4 g

Saturated Fat7.5 g

Carbohydrate66.1 g

Sugar8.6 g

Dietary Fiber12 g

Protein19.1 g

Salt0.6 g

Potassium197.7 mg

Calcium59.8 mg

Iron31.5 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

Preheat the oven to 200°C.
Thoroughly wash the potatoes and then cut into 1 - 2 cm chunks.
Transfer the potatoes to a parchment-lined baking sheet, drizzle with olive oil and season with salt and pepper and toss to coat.
Roast in the oven for 30 - 35 minutes.

Finely chop the onion and crush or mince the garlic.
Finely chop the parsley.
Transfer the goat's cheese to a bowl, along with the garlic and half of the onion. Add a drizzle of olive oil, season with salt and pepper, and mix well to combine.
Transfer the portobellos to an oven dish, fill with the mixture and bake along in the oven for the last 13 - 15 minutes, then top with the cashews and bake for another 5 minutes.

Transfer the carrots to a deep frying pan and cover with a shallow layer of water. Cover with the lid, then bring to a boil and cook for 8 - 9 minutes.
Meanwhile, discard the thyme stalks.
Drain the carrots and return to the pan. Drizzle with olive oil, add the thyme leaves and the honey. Season to taste with salt and pepper.
Fry for 1 - 2 minutes over medium-high heat.

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.