Filter
Reset
Sort ByRelevance
Lupe Boudreaux
Filled Portobello's
French mushrooms with white cheese, lime and watercress.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Brush the mushrooms thinly with oil and sprinkle with salt and pepper.
-
Grate 1/2 teaspoon of the green lime zest. Prepare the lime zest and the thyme leaves through the cheese and season with (freshly ground) pepper.
-
Spread the cheese mixture over the open bottom of the portobello's. Put them with the caps down for 7-10 min. On the barbecue until the cheese has melted.
-
Serve the portobello with watercress.
Blogs that might be interesting
-
20 minSide dishboiled beetroot, Russian salad, grated horseradish, Apple, fresh dill, garlic chives, (freshly ground) black pepper, salty herring,muscat salad with beetroot and herring -
15 minSide dishsteaks, tomatoes, breakfast bacon, Red onion,steak skewer with vegetables -
15 minAppetizerRed pepper, cherry / Christmas, olive oil, soft goat cheese, balsamic vinegar, basil,salad of grilled peppers with goat's cheese -
45 minLuncheggplant, baguette, olive oil, arugula, feta, pomegranate seed, pine nuts, flat leaf parsley, basil, fresh mint, garlic, Red pepper, anchovy fillet, mustard, White wine vinegar, lemon juice, olive oil,puffed aubergines with salsa verde, pomegranate and feta
Nutrition
210Calories
Sodium0% DV0g
Fat22% DV14g
Protein16% DV8g
Carbs4% DV11g
Fiber0% DV0g
Loved it