Stuffed Portobello with Goat's Cheese & Walnuts
with potato wedges, cherry tomatoes & roasted bell pepper4.0(571)
Calories
:
660 kcalProtein
:
19.5g proteinDifficulty
:
MediumCalorie Smart
Veggie
Extra Veggies
Allergens:
- Melk (inclusief lactose)
- Noten
- Walnoten
- Noten
- Pinda's
- Sesamzaad
- May contain traces of allergens
The size and firmness of portobello mushrooms make them ideal for grilling and stuffing - or using as a hearty, plant-based alternative to meat!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
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, Pinda's, Sesamzaad, May contain traces of allergens, Noten, Walnoten)
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
Energy (kJ)2762 kJ
Calories660 kcal
Fat28.6 g
Saturated Fat9 g
Carbohydrate72 g
Sugar20.5 g
Dietary Fiber16.9 g
Protein19.5 g
Salt0.5 g
Potassium2144.1 mg
Calcium49.6 mg
Iron2.6 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
•Bowl
•Baking Sheet with Baking Paper
•Oven Dish
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- 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.
