Filter
Reset
Sort ByRelevance
Lillie
Portobello filled with blueberry cheese
Portobello with pear, walnuts and bluefin cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C. Hold 2 sprigs of thyme separately as a garnish, then remove the leaves from the rest of the sprigs.
-
Place the portobello's with the convex side down on a baking sheet covered with parchment paper.
-
Slice the garlic. Divide with the thyme over the portobello and season with pepper and salt.
-
Sprinkle with the oil. Bake for about 10 minutes in the middle of the oven.
-
Peel the pear and remove the core. Cut the flesh into cubes of 1 x 1 cm (brunoise). Chop the nuts coarsely. Mix the pear, nuts and salad croutons.
-
Take the portobello's out of the oven and put in the pear mixture. Crumble the roquefort over it and bake for about 5 minutes in the oven.
-
Meanwhile, divide the lettuce over 4 plates. Place a filled portobello on each plate, garnish with the rest of the thyme and serve.
Blogs that might be interesting
-
30 minAppetizeroil, maize, cumin powder (djinten), turmeric, popcorn corn, cooked beet, smoked trout fillet, Red pepper, coriander,beet salad with trout and puffed corn -
65 minAppetizerbeautiful thin leeks, chicken broth tablet, tomato cubes, olive oil mild, olive oil with truffle, balsamic vinegar, cress, freshly ground pepper,poached leek with truffle vinaigrette -
40 minAppetizerpointed pepper, tastytome tomatoes, roasted red peppers, boiled beets, lime, tomato paste, garlic, olive oil, serrano ham,red gazpacho with beet and serrano ham -
20 minAppetizerolive oil, shallot, jalapeno pepper, garlic, cumin powder (djinten), chicken broth with meat, White rice, frozen pea, coriander, coriander, lime, coconut milk, extra virgin olive oil,peruvian chicken soup
Nutrition
320Calories
Sodium20% DV480mg
Fat37% DV24g
Protein20% DV10g
Carbs5% DV14g
Fiber12% DV3g
Loved it