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
-
20 minAppetizershallots, balsamic vinegar, extra virgin olive oil, olives, chicory, Parmesan cheese,grilled chicory with cheese curls and olives
-
30 minLunchbaking flour, white onion, garlic, vegetable stock, cayenne pepper, Apple juice, water, sweet chilli sauce, cream cheese with herbs, black pepper from the mill, olive oil, breakfast bacon,cauliflower soup with apple juice from wendy dekker
-
30 minAppetizerchicory, peanut oil, shallot, Meat bouillon, orange, creme fraiche, fresh thyme, fresh tarragon, Dutch shrimp,chicory soup with Dutch shrimps
-
15 minLunchcooked beet, smoked trout fillet, sour cream, capers, fresh dill, fresh dill, mustard, extra virgin olive oil, balsamic vinegar,beetroot salad with caper dressing
Nutrition
320Calories
Sodium20% DV480mg
Fat37% DV24g
Protein20% DV10g
Carbs5% DV14g
Fiber12% DV3g
Loved it