Gratinated Portobellos

This is yesterday's meal, still just as delicious today and €1 cheaper! Packed per person in sustainable disposable packaging. I fill these fresh portobellos with sautéed finely chopped vegetables and fresh herbs, then gratin them in the oven with some aged cheese. Served with a warm salad of braised French mountain lentils, roasted aubergine, sweet cherry tomatoes, and fresh mint; you'll want to keep eating this! You will receive 1 large portobello instead of 2 small ones as shown in the photo.

Aubergine, cherry tomatoes, yellow beetroot, carrot, leek, spinach, white onion, portobello, garlic, fresh mint, black beluga lentils, bay leaf, aged cheese, milk, butter, butter, plain flour, Dijon mustard, white wine vinegar, pepper and salt, sunflower oil.

Allergens: gluten, koemelk, lactose, mosterd, sulfiet.

Microwave

Warm the lentil salad loosely covered for 2-3 minutes until warm. Heat the portobellos uncovered on the baking paper for 1-2 minutes. The lentil salad can also be enjoyed cold.

Oven — 200°C, 15-20 minMarleen's choice

Preheat the lentil salad covered with an oven-safe plate or aluminium foil for 15-20 minutes until warm. Gratin the portobellos 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.

Energy96,2 kcal

Protein3,76 g

Fat4,44 g

of which saturated1,75 g

Carbohydrates8,04 g

Dietary fibre3,02 g

Salt0,39 g

Average weight: 540 g