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
-
75 minAppetizercucumber, snack radish, Red onion, granulated sugar, White wine vinegar, tap water, dried dill, salt, horseradish in pot, creme fraiche, lemon, fresh flat parsley, chard, extra virgin olive oil, fresh quartet of smoked fish,fish plate with homemade pickle and salad
-
25 minAppetizerfresh mussels, White wine, butter, French mustard, flour, fish stock (from tablet), cook's cream, bunch onions,creamy mustard soup with fresh mussels
-
30 minLunchbutter, onion, baking flour, garlic, vegetable stock, crab meat, curry powder, parsley, celeriac, baguette,cauliflower soup with crab
-
10 minAppetizerwhite rum, coconut milk, cream, pineapple juice, ice Cube,piñacoco
Nutrition
320Calories
Sodium20% DV480mg
Fat37% DV24g
Protein20% DV10g
Carbs5% DV14g
Fiber12% DV3g
Loved it