Allergens
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'll want to keep eating this!
Gratinated Portobellos
aubergine, yellow beet, carrot, cherry tomato, leek, spinach, white onion, portobello, garlic, fresh mint, black beluga lentils, bay leaf, mature cheese [<b>milk</b>], <b>milk</b> [<b>lactose</b>], butter [<b>lactose</b>, <b>milk</b>], butter, <b>wheat</b> flour [<b>lactose</b>, <b>milk</b>], dijon <b>mustard</b> [<b>sulphites</b>], white wine vinegar [<b>sulphites</b>], pepper and salt, sunflower oil.
Allergens: gluten, koemelk, lactose, mosterd, sulfiet.
MicrowaveMarleen's choice
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 min
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 go in the oven, transfer to an oven dish.
Average weight: 540 g
