Portobello with rucola paste

Name: portobello with rucola paste
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 2 toe garlic; 2 portobello mushrooms; 4 twig fresh parsley; 2 el Parmigiano Reggiano grated; 4 el traditional olive oil; tl fresh thyme; cup creme fraiche cup of 125 ml; 50 g pine nuts; el lemon juice; 150 g Spaghetti; 1 pinch salt; 30 g arugula

Pasta with mushroom, rocket and Parmesan cheese.

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.

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Nutrition

790Calories

Sodium13% DV320mg

Fat75% DV49g

Protein48% DV24g

Carbs20% DV61g

Fiber24% DV6g

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