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
-
10 minSide dishtraditional olive oil, cut red cabbages, ground nutmeg, tap water, medium oranges,spicy red cabbage with orange
-
1009 minSide dishorange, lemon, ground star anise, cardamom, light caster sugar, brandy,oranjebitter
-
85 minSide dishratatouille package, garlic, jalapeño peppers, ginger root, oil, dried thyme, ground pimento, honey, light soy sauce,vegetable skewer with spicy pepper marinade
-
10 minSide dishcinnamon powder, ginger powder (djahé), nutmeg, clove powder, black pepper, cardamom powder,chai mix
Nutrition
210Calories
Sodium0% DV0g
Fat22% DV14g
Protein16% DV8g
Carbs4% DV11g
Fiber0% DV0g
Loved it