Filter
Reset
Sort ByRelevance
Deb. B
Portobello with rucola paste
Pasta with mushroom, rocket and Parmesan cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the garlic and finely. Wipe the portobello's with kitchen paper. Cut off the stalks and cut into small cubes.
-
Cut the parsley over a bowl and mix with Parmesan cheese. Heat the oil in a frying pan.
-
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.
-
Fill the portobello with the mushroom mixture.
-
Preheat the oven to 175 ºC.
-
Place the portobello's in a bowl. Mix the olive oil in a bowl with the lemon juice and sprinkle the portobello with it.
-
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.
-
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.
Blogs that might be interesting
-
30 minMain dishpaprika mix, traditional olive oil, chicken breast, paprika, pineapple slices on juice, multigrain tortilla wrap, Hawaii sauce, head of iceberg lettuce,tortilla chicken pineapple -
30 minMain dishself-raising flour, egg, salt, semi-skimmed milk, butter, fillet steaks, onions, caraway seed, sauerkraut,czech pork steaks -
15 minSmall dishsweet chilli sauce, lime, peanut oil, spring / forest onion, coriander, chicken breast,chicken with chili sauce -
15 minMain dishwater, pandan rice, bunch onion, cool fresh broccoli, oyster mushrooms, oriental stir-fry oil, soy sauce, salted cashew nuts,stir-fried broccoli and oyster mushrooms
Nutrition
790Calories
Sodium13% DV320mg
Fat75% DV49g
Protein48% DV24g
Carbs20% DV61g
Fiber24% DV6g
Loved it