Brie Portobello with Balsamic Blueberry Sauce

Name: Brie Portobello with Balsamic Blueberry Sauce over mashed potatoes with apple, leek & pecans
Total time: 25 min
Yield: 2
Cuisine: Dutch
Ingredients: 100 g Creamy French brie; 500 g Potatoes; 1 piece Leek; 20 g Chopped pecans; 1 sachet(s) Dried thyme; 2 piece Portobello mushroom; 1 piece Apple; 1 piece Red onion; 30 g Blueberry jam; 4 tablespoon Honey [or plant-based alternative]; 3 tablespoon [Plant-based] butter; 100 milliliters Water for the sauce; 1 tablespoon Balsamic vinegar; 1 piece Low sodium vegetable stock cube; 4 teaspoon Mustard; 2 [Plant-based] milk; to taste Salt and pepper

over mashed potatoes with apple, leek & pecans

4.5(268)

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Calories

847 kcal

Protein

17.9g protein

Total

25 minutes

Difficulty

Easy

Veggie

Allergens:

Melk (inclusief lactose)
Pecannoten
Pinda's
Noten
Sesamzaad
May contain traces of allergens

The origins of brie go back as far as the 8th century; it's said that Emperor Charlemagne loved the creamy cheese so much, he would have it regularly delivered to his castle in Aachen!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

50 g

Creamy French brie

(Contains: Melk (inclusief lactose))

250 g

Potatoes

½ piece

Leek

10 g

Chopped pecans

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

½ sachet(s)

Dried thyme

1 piece

Portobello mushroom

½ piece

Apple

½ piece

Red onion

15 g

Blueberry jam

(May be present: Pinda's, Noten)

Not included in your delivery

2 tablespoon

Honey [or plant-based alternative]

1.5 tablespoon

[Plant-based] butter

50 milliliters

Water for the sauce

½ tablespoon

Balsamic vinegar

½ piece

Low sodium vegetable stock cube

2 teaspoon

Mustard

[Plant-based] milk

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3544 kJ

Calories847 kcal

Fat37.3 g

Saturated Fat19.9 g

Carbohydrate104.2 g

Sugar53.4 g

Dietary Fiber20.6 g

Protein17.9 g

Salt2.1 g

Potassium1186.3 mg

Calcium25.5 mg

Iron1.4 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

•Pan

•Tall-Sided Pan

•Fryingpan with lid

•Potato Masher

Cooking Steps

Peel or thoroughly wash the potatoes and cut into rough pieces.
Transfer to a pot or saucepan and cover with water, then crumble in half of the stock cube (see pantry for amount).
Boil for 12 - 15 minutes, then reserve a small amount of cooking liquid before draining and setting aside.
Meanwhile, chop the onion and slice the brie. Cut the leek into thin half rings.

Melt a knob of butter in a frying pan over medium-high heat. Fry the leek for 10 - 12 minutes until soft.
Melt a small knob of butter in another frying pan over medium-high heat. Fry the onion with the portobello (face-down) for 3 - 4 minutes.
Turn the portobello over and fry for 3 - 4 minutes, covered.
Top the portobello with the brie and allow to melt, then remove from the pan and set aside.

Melt another knob of butter in the same pan, then deglaze with the balsamic vinegar.
Add the blueberry jam, the thyme and the water (see pantry for amount).
Crumble in the rest of the stock cube and mix well to combine. Allow the sauce to simmer for 1 - 2 minutes.
Dice the apple in the meantime.

Mash the potatoes with a small knob of butter and a splash of milk or cooking liquid as preferred. Stir in the apple and the mustard, then season to taste with salt and pepper.
Top the mash with the leek and the portobello.
Drizzle the portobello with the honey and then garnish with the pecans.
Serve with the balsamic blueberry sauce.