Portobello filled with blueberry cheese

Name: portobello filled with blueberry cheese
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 7,5 g fresh thyme; 4 portobello mushrooms this product is only available in the larger Albert Heijn stores; 1 toe garlic; 2 el traditional olive oil; Conference pears; 4 el unroasted walnuts; 40 g salad croutons natural; 100 g Roquefort blue veal cheese 52; 75 g rucolasla melange

Portobello with pear, walnuts and bluefin cheese.

Ingredients

Kitchen Stuff

1 baking paper
1 baking tray

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.

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Nutrition

320Calories

Sodium20% DV480mg

Fat37% DV24g

Protein20% DV10g

Carbs5% DV14g

Fiber12% DV3g

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