Portobello with Goat Cheese

This is yesterday's meal, just as delicious today and €1 cheaper! Individually packaged in sustainable disposable packaging. I fill this oven-baked portobello with stewed black beluga lentils, fresh mint, and soft goat cheese. On the side, I prepare a spelt salad with roasted pumpkin, fennel, hazelnuts, and spinach, dressed with a refreshing lemon-mustard dressing. Fresh parsley and chives complete this rich salad!

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 packaging. Heat the portobello on the baking paper uncovered for 2-3 minutes. Serve with the spelt salad (cold) or heat the last minute covered until lukewarm.

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

Remove the portobello with baking paper from the packaging. 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 ovenproof plate until lukewarm. These containers cannot go in the oven, transfer to an oven dish.

Energy124,62 kcal

Protein4,65 g

Fat6,35 g

of which saturated1,89 g

Carbohydrates10,69 g

Dietary fibre2,26 g

Salt0,31 g

Average weight: 540 g