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.
- Thoroughly wash the potatoes and cut them into wedges.
- Transfer the potato wedges and the rosemary to a bowl and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
- Transfer the wedges to a parchment-lined baking sheet, leaving enough space to add the portobello later.
- Bake in the oven for 30 - 40 minutes or until golden-brown, tossing halfway (see Tip).
Tip: you can alternatively fry the wedges for 15 - 20 minutes over medium-high heat, covered, then remove the lid and fry for another 15 - 20 minutes.
- Slice the onion into rings and dice the bell pepper.
- Halve the tomatoes.
- Transfer the onion and bell pepper to an oven dish and drizzle with olive oil. 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.
- Fill the portobellos with the goat's cheese and season with salt and pepper. Drizzle with the honey, then bake in the oven for 15 minutes.
- Top with the walnuts, then bake for 5 more minutes.
- Serve the potato wedges and portobello with the vegetables alongside. Drizzle with extra virgin olive oil as preferred.
