200°C · 15-25 min
GezinsvriendelijkAllergens
Gluten
Lactose
Sulfiet
MosterdGratinated Portobellos
I fill these fresh portobellos with sautéed finely chopped vegetables and fresh herbs, then gratin them in the oven with some mature cheese. Served with a warm salad of stewed French mountain lentils, roasted aubergine, sweet cherry tomatoes, and fresh mint; you won't be able to stop eating this!
Gratinated Portobellos
Aubergine, cherry tomatoes, yellow beetroot, carrot, leek, spinach, white onion, portobello, garlic, fresh mint, black beluga lentils, bay leaf, mature cheese, milk, butter, plain flour, Dijon mustard, butter, white wine vinegar, pepper and salt, sunflower oil.
Allergens: gluten, koemelk, lactose, mosterd, sulfiet.
Microwave
Heat the lentil salad loosely covered for 2-3 minutes (1 person) to 4-6 minutes (2 or more persons) until warm. Heat the portobello uncovered on the baking paper for 1-2 minutes. The lentil salad can also be enjoyed cold.
Oven — 200°C, 15-25 minMarleen's choice
Preheat the lentil salad covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25 minutes (2 or more persons) until warm. Gratin the portobello uncovered on the baking paper for 10-15 minutes. The lentil salad can also be enjoyed cold. Disposable containers cannot be used in the oven, transfer to an oven dish.