Portobello mushroom filled with goat's cheese

Name: portobello mushroom filled with goat's cheese
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: French
Ingredients: 2 portobello mushrooms; 2 el traditional olive oil; 150 g soft goat cheese; 2 el pine nuts; 75 g corn salad with beetroot bag; 100 g dressing balsamic tray; 2 panini

Vegetarian French recipe with portobello's, soft goat cheese, corn salad with beetroot, balsamic dressing, pine nuts and paninis.

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm)

Directions

Preheat the grill to the highest setting.
Clean the portobello with kitchen paper and cut away the hard stipe on the inside.
Place the portobello's with a convex side up in a baking dish and brush with oil.
Grill the portobello's for about 6 minutes under the oven grill.
Turn the portobello's. Place a slice of goat's cheese on each portobello and drizzle with the rest of the oil.
Slide the portobello's about 10 cm under the hot grill and grill them for about 5 minutes until golden brown.
Roast the pine nuts in a dry frying pan until golden brown.
Spread the lamb's lettuce over the plates and carefully place the filled portobello's.
Divide the dressing over the plates and sprinkle the pine nuts over it. Serve the sandwiches separately.