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Deb. B
Portobello with rucola paste
Pasta with mushroom, rocket and Parmesan cheese.
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Ingredients
Directions
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Peel the garlic and finely. Wipe the portobello's with kitchen paper. Cut off the stalks and cut into small cubes.
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Cut the parsley over a bowl and mix with Parmesan cheese. Heat the oil in a frying pan.
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Stir fry the thyme, the mushroom cubes and half of the garlic for about 3 minutes. Stir in the crème fraîche, pine nuts and the parsley / cheese mixture.
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Fill the portobello with the mushroom mixture.
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Preheat the oven to 175 ºC.
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Place the portobello's in a bowl. Mix the olive oil in a bowl with the lemon juice and sprinkle the portobello with it.
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Bake the portobello's in the middle of the oven in about 20 minutes. Meanwhile, cook the spaghetti with the salt until done according to the instructions on the packaging.
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Tear the arugula into pieces. Spoon the spaghetti, arugula, remaining garlic and olive oil together and spread over the plates. Place the portobello's on it.
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Nutrition
790Calories
Sodium13% DV320mg
Fat75% DV49g
Protein48% DV24g
Carbs20% DV61g
Fiber24% DV6g
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