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Taglioni bicolore with filled portobello's
A tasty Italian recipe. The vegetarian main course contains the following ingredients: fresh parsley (a 30 g), portobello mushrooms (dish per 2 pieces), garlic, dairy spread (natural light (150 g)), olive oil, pasta (taglioni bicolore (a 250 g)), arugula (lettuce 75 g) and light-weighted cheese (30 grinded (bag a 150 g)).
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Wash parsley, remove thick stems and finely chop the remaining part (leave some leaves for garnishing).
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Clean Portobello's and remove stalks.
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Garlic peel and finely chop.
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Mix dairy spread, garlic and parsley.
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Season with pepper and salt.
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Fill Portobello's with dairy mixture and sprinkle with 2 tbsp olive oil.
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Place the dish in the oven and portobello's in 15 min.
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Prepare pasta according to directions on packaging.
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Roughly cut rocket.
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Drain pasta and scoop with remaining oil.
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Mix the rucola and two-thirds of the cheese with pasta.
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Serve pasta with stuffed portobello and garnish with the rest of the cheese and parsley..
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Nutrition
570Calories
Sodium0% DV1.080mg
Fat32% DV21g
Protein52% DV26g
Carbs23% DV69g
Fiber68% DV17g
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