Salad with portobello
with leek, apple and brie
Allergens:
Melk (inclusief lactose)
•Zwaveldioxide en sulfiet
•Noten
•Walnoten
•Gluten
•Rogge
•Tarwe
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
50 g
Creamy French brie
(Contains: Melk (inclusief lactose))
½ sachet(s)
Dried thyme
1 piece
Portobello mushroom
½ piece
Apple
40 g
Mixed leaves of radicchio, arugula & lettuce
4 milliliters
Crema di balsamico
(Contains: Zwaveldioxide en sulfiet)
100 g
Broccoli
10 g
Chopped walnuts
(Contains: Noten, Walnoten May be present: Noten, Pinda's, Sesamzaad)
½ piece
White ciabatta
(Contains: Gluten, Rogge, Tarwe May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten, Sesamzaad, Soja)
Nutrition Values
Energy (kJ)1615 kJ
Calories386 kcal
Fat18.1 g
Saturated Fat7 g
Carbohydrate35.3 g
Sugar12.6 g
Dietary Fiber7.7 g
Protein15.6 g
Salt0.9 g
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.
Cooking Steps
1
- Place the potatoes in a large microwave-safe bowl and top with a small knob of butter and 2 tbsp of stock per person. Cover the bowl with plastic wrap and poke a few holes in the wrap.
- Microwave on high for 5 - 6 minutes or until soft when pricked with a fork. Keep the bowl covered until later use.
2
- Heat a drizzle of olive oin in a frying pan on medium high heat and bake the portobello's for 3-4 minutes on the 'open' side.
- In the meantime heat the butter in another frying pan over medium high heat and bake the onions for 3-4 minutes.
- Chop the leek into thin rings and add to the onions, bake for 4-5 minutes.
- Cut two slices of the brie per peron and dice the rest.
3
- Turn the portobello and bake on the other side for 3-4 minutes. Now with the open side upwards, place the slices of brie on top, allowing it to melt.
- Dice the apple.
- Mash the potatoes, adding milk, salt and pepper to taste.
- Add the apple, thyme, onion and leeks, the rest of the brie and half of the pecan nuts to the mash and mix everything through.
4
- Serve the mash with the portobello on top.
- Finish off the portobello with the rest of the pecan nuts and the honey.
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