Stuffed Portobello with Goat's Cheese & Walnuts
with potato wedges, cherry tomatoes & roasted bell pepper
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
300 g
Potatoes
½ sprig
Fresh rosemary
½ piece
Red onion
125 g
Red cherry tomatoes
½ piece
Bell pepper
1 piece
Portobello mushroom
40 g
Fresh goat's cheese
(Contains: Melk (inclusief lactose))
10 g
Chopped walnuts
(Contains: Noten, Walnoten May be present: Noten, Pinda's, Sesamzaad)
Not included in your delivery
1 tablespoon
Olive oil
½ teaspoon
Honey [or plant-based alternative]
1 tablespoon
Balsamic vinegar
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Discard the rosemary stalk and finely chop the leaves. Slice the onion into rings and dice the bell pepper. Halve the cherry tomatoes. Thoroughly wash the potatoes and then cut into wedges.
Heat half of the olive oil in a deep frying pan over medium-high heat. Fry the potatoes with rosemary for 15 - 20 minutes, covered (see Tip). Season to taste with salt and pepper. Remove the lid and fry for a further 15 minutes.
Tip: increase the heat so as to cook the potatoes more quickly. If necessary, use two pans. Toss regularly and take care that they don't burn.
Transfer the portobello to a parchment-lined baking sheet, with the base facing upwards. Fill with the goat's cheese and season with salt and pepper. Drizzle with the honey and then bake in the oven for 18 - 20 minutes.
Did you know... goat’s cheese not only adds great flavour, but it’s also lower in salt than other cheeses such as Gouda or Parmesan.
Transfer the onion and bell pepper to an oven dish and drizzle with the rest of the olive oil (see Tip). Add the balsamic vinegar and season with salt and pepper, then toss well to coat. Roast in the oven for 15 minutes, then add the tomatoes and roast for 10 more minutes.
Tip: if necessary, use two oven dishes to help the vegetables cook evenly and more quickly.
5 minutes before the end of the cooking time, top the portobello with the walnuts.
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.
