Portobello with Goat Cheese

This oven-baked portobello is filled with stewed black beluga lentils, fresh mint, and creamy goat cheese. On the side, I prepare a spelt salad with roasted pumpkin, fennel, hazelnuts, and spinach, dressed with a zesty lemon-mustard dressing. Fresh parsley and chives complete this rich salad perfectly!

pumpkin, fennel, carrot, cherry tomato, spinach, white onion, portobello, garlic, lemon [sulphites], fresh chives, mint, parsley, thyme, black beluga lentils, hazelnuts, Parmesan cheese [milk], creamy goat cheese [lactose], speltwheat, Dijon mustard [sulphites], coarse mustard [sulphites], honey, red wine vinegar [sulphites], pepper and salt, sunflower oil.

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

Microwave

Remove the portobello with baking paper from the tray. Heat the portobello on the baking paper uncovered for 2-3 minutes. Serve with the spelt salad (cold) or warm it for the last minute loosely covered until lukewarm.

Oven — 200°C, 10-15 minMarleen's choice

Remove the portobello with baking paper from the tray. Heat the portobello on the baking paper uncovered for 10-15 minutes. Serve with the spelt salad (cold) or warm it for the last 5 minutes covered with aluminium foil or an oven-safe plate until lukewarm. Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy124,62 kcal

Fat6,18 g

of which saturated1,89 g

Carbohydrates10,69 g

Dietary fibre2,26 g

Protein4,65 g

Salt0,31 g

Average weight: 540 g