200°C · 10-15 minAllergens
Gluten
Lactose
Noten
Sulfiet
MosterdPortobello with Goat Cheese
This oven-baked portobello is filled with stewed black beluga lentils, fresh mint, and creamy goat cheese. I also 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!
Portobello with Goat Cheese
Portobello, pumpkin, fennel, carrot, cherry tomato, spinach, white onion, garlic, lemon, fresh chives, mint, parsley and thyme, black beluga lentils, hazelnuts, Parmesan cheese, soft goat cheese, spelt, Dijon mustard, coarse mustard, honey, extra virgin olive oil, red wine vinegar, 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 heat 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 heat the last 5 minutes covered with aluminium foil or an oven-safe plate until lukewarm. Disposable containers cannot go in the oven; transfer to an oven dish.