Pizza Portobellos with Grana Padano
with courgette, baby potatoes & tomato salad
The size and firmness of portobello mushrooms make them ideal for grilling and stuffing - or using as a hearty, plant-based alternative to meat!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Baby potatoes
2 piece
Portobello mushroom
½ piece
Courgette
½ piece
Garlic
0.16 sachet(s)
Italian seasoning
100 g
Passata
10 g
Grana Padano flakes DOP
(Contains: Ei, Melk (inclusief lactose))
½ piece
Tomato
20 g
Lamb's lettuce
10 g
Sunflower seeds
(May be present: Sesamzaad, Pinda's, Noten)
Not included in your delivery
½ tablespoon
Extra virgin olive oil
1.25 tablespoon
Olive oil
2 teaspoon
Balsamic vinegar
to taste
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 210°C. Wash the baby potatoes and cut them in half. Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the baby potatoes for 20 minutes, covered. Remove the lid and continue frying for a further 5 - 10 minutes, tossing regularly. Season with salt and pepper.
Carefully remove the stalks from the portobellos and set aside. Transfer the portobellos to an oven dish and drizzle lightly with olive oil. Season with salt and pepper, then roast in the oven for 8 - 10 minutes. Finely dice the courgette and the portobello stalks. Crush or mince the garlic.
Heat a clean frying pan over high heat and toast the sunflower seeds until golden brown, then remove from the pan and set aside. Heat a drizzle of olive oil in the same pan over medium-high heat. Fry the garlic with the Italian herbs, portobello stalks and courgette for 3 - 4 minutes. Deglaze with half of the balsamic vinegar and then add the passata. Season to taste with salt and pepper and cook gently for 4 - 5 minutes.
In the meantime, take the portobellos out of the oven and drain any liquid from the oven dish. Stuff the portobellos with the courgette sauce and then scatter over the cheese. Bake in the oven for 5 - 7 minutes so as to melt the cheese.
Did you know… courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.
In a salad bowl, combine the extra virgin olive oil with the rest of the balsamic vinegar. Season to taste with salt and pepper. Cut the tomato into thin wedges, then transfer to the salad bowl. Add the lettuce, then toss well to combine with the dressing.
Serve the pizza portobellos on plates with the baby potatoes and salad alongside. Garnish the salad with the sunflower seeds. Serve mayonnaise alongside as preferred.
