Stuffed Portbello with Brie, Pomegranate & Walnuts
over endive salad with zesty herb dressing, pecans & sweet potato
This recipe provides 435 grams of vegetables per portion.
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
½ piece
Endive
½ piece
Apple
150 g
Sweet potato
50 g
Creamy French brie
(Contains: Melk (inclusief lactose))
1 piece
Portobello mushroom
5 g
Fresh thyme
(May be present: Selderij)
½ piece
Pomegranate
½ piece
Lemon
10 g
Fresh flat leaf parsley & mint
(May be present: Selderij)
30 g
Arugula & lamb's lettuce
10 g
Chopped walnuts
(Contains: Noten, Walnoten May be present: Noten, Pinda's, Sesamzaad)
10 g
Chopped pecans
(Contains: Noten, Pecannoten May be present: Noten, Pinda's, Sesamzaad)
Not included in your delivery
½ tablespoon
Olive oil
2 tablespoon
Extra virgin olive oil
½ teaspoon
Balsamic vinegar
to taste
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Cut off the base of the endive and discard. Halve the endive lengthways and remove the tough core, then slice it thinly.
- Core and dice the apple. Wash the sweet potato and then dice into 1cm cubes.
- Transfer the sweet potato to a parchment-lined baking sheet and drizzle with the olive oil. Season with salt and pepper, then toss well to coat. Roast in the oven for 20 - 25 minutes.
- Slice the brie and roughly chop the walnuts.
- Discard the portobello stalk and then stuff it with the brie.
- Pull the thyme leaves off of their stems and then scatter the leaves over the portobello. Top with the walnuts and then season with salt and pepper.
- Transfer the portobello to a parchment-lined baking sheet and bake in the oven for 10 - 12 minutes.
- Heat a clean frying pan over high heat. Toast the pecans for 2 - 3 minutes, then remove from the pan and set aside.
- Roll the pomegranate over the countertop so as to release the seeds, then cut it open and scoop them out.
- Wash and zest the lemon, then cut it into wedges.
- Roughly chop the fresh herbs, then transfer to a tall container.
- Add the extra virgin olive oil, balsamic vinegar and lemon zest, then squeeze one lemon wedge per person directly into the container.
- Use an immersion blender to process into a dressing. Season to taste with salt and pepper.
- In a salad bowl, combine the lettuce, endive and apple with three quarters of the dressing.
- Serve the salad and roasted sweet potato on deep plates, then top with the stuffed portobello.
- Garnish with the pomegranate seeds and the pecans.
- Drizzle with the rest of the herb dressing and some honey as preferred.
