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JPsMommie
Portobello filled with vegetable mousse, feta and almonds
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Ingredients
Directions
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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.
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Beat the egg white with a pinch of salt and stir it with the vegetable puree.
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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.
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Bake the portobello's in the oven for about 20 minutes. Then sprinkle with the almond shavings.
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Delicious with mashed potatoes.
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Nutrition
200Calories
Sodium0% DV0g
Fat22% DV14g
Protein22% DV11g
Carbs2% DV6g
Fiber0% DV0g
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