Filter
Reset
Sort ByRelevance
JPsMommie
Portobello filled with vegetable mousse, feta and almonds
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the broccoli in water with salt in about 4 minutes until al dente. Drain, puree together with the parsley and season with salt and pepper.
-
Beat the egg white with a pinch of salt and stir it with the vegetable puree.
-
Preheat the oven to 180 ° C. Place the portobello with the cavities upwards in the baking dish and brush the edges with a little oil. Spread the vegetable mousse over the portobello and crumble the feta.
-
Bake the portobello's in the oven for about 20 minutes. Then sprinkle with the almond shavings.
-
Delicious with mashed potatoes.
-
25 minMain dishcucumber, vinegar, granulated sugar, salt, tap water, pandan rice, fresh ginger, garlic, (peanut) oil, onion shavings, sambal manis, ground cumin, chicken breast cubes, fresh sliced string beans, free range egg, bean sprouts, baked onions,nasi with chicken and homemade boemboe
-
30 minMain dishzucchini, tomatoes, creme fraiche, mashed potatoes, salmon, bunch onions, olive oil, garlic,fish dish with mashed potatoes
-
45 minMain dishsalmon fillet on the skin at 175 grams, lime, fresh ginger, small red pepper, leaf parsley, fresh coriander, wok oil, Broccoli, mayonnaise, forest outing,salmon fillet with herbs and broccoli salad
-
70 minMain dishroasted red peppers in pot, baking flour, salad onion, medium sized egg, creme fraiche, Al-Andalus, Leiden mature farmhouse cheese 30, fresh puff pastry,quiche with Lean farmer's cheese
Nutrition
200Calories
Sodium0% DV0g
Fat22% DV14g
Protein22% DV11g
Carbs2% DV6g
Fiber0% DV0g
Loved it