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Jessica Shelton
Portobello filled with gorgonzola
Vegetarian French dish with portobello mushrooms, puff pastry, gorgonzola, shallots, thyme and arugula.
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Ingredients
Directions
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Line the baking sheet with baking paper.
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Cut the stalks from the portobello and cover the mushrooms thinly with basil oil.
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Place the slices of puff pastry on the baking sheet and place a portobello on each slice of dough. Fold the dough up around the mushrooms.
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Cut the Gorgonzola into equal flats (1 piece per person) and place it in the cavities of the portobello's.
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Cut the shallots into wafer-thin rings and distribute them over the gorgonzola.
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Sprinkle the thyme leaves and pepper over it and drop some basil oil over it.
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Keep the baking sheet covered in the refrigerator until use.
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Preheat the oven to 200 ° C.
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Put the baking sheet in the middle of the oven and fry the portobello tarts in brown for 20-25 minutes.
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Divide the portobello notes over the plates and put a handful of rocket around it.
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Nutrition
455Calories
Sodium38% DV910mg
Fat54% DV35g
Protein28% DV14g
Carbs7% DV20g
Fiber8% DV2g
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