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KelleyBee
Portobello mushroom filled with goat's cheese
Vegetarian French recipe with portobello's, soft goat cheese, corn salad with beetroot, balsamic dressing, pine nuts and paninis.
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Ingredients
Directions
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Preheat the grill to the highest setting.
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Clean the portobello with kitchen paper and cut away the hard stipe on the inside.
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Place the portobello's with a convex side up in a baking dish and brush with oil.
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Grill the portobello's for about 6 minutes under the oven grill.
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Turn the portobello's. Place a slice of goat's cheese on each portobello and drizzle with the rest of the oil.
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Slide the portobello's about 10 cm under the hot grill and grill them for about 5 minutes until golden brown.
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Roast the pine nuts in a dry frying pan until golden brown.
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Spread the lamb's lettuce over the plates and carefully place the filled portobello's.
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Divide the dressing over the plates and sprinkle the pine nuts over it. Serve the sandwiches separately.
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Nutrition
665Calories
Sodium0% DV1.075mg
Fat68% DV44g
Protein48% DV24g
Carbs14% DV41g
Fiber16% DV4g
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