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Portobello filled with blueberry cheese
Portobello with pear, walnuts and bluefin cheese.
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Ingredients
Directions
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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.
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Place the portobello's with the convex side down on a baking sheet covered with parchment paper.
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Slice the garlic. Divide with the thyme over the portobello and season with pepper and salt.
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Sprinkle with the oil. Bake for about 10 minutes in the middle of the oven.
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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.
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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.
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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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