Stuffed Portobello 'Asian Style'

This is yesterday's meal, just as delicious today and 1 euro cheaper! Individually packaged in sustainable disposable packaging. What a surprising dish from my chef Sabien! The refined flavours of Japan combined with European influences make this dish exciting and rich. The roasted portobello (1 pp) is served with stewed lentils, beetroot, and mozzarella, dressed with sesame oil and rice vinegar. Accompanying this is a portion of mixed vegetables, such as sautéed mushrooms, courgette, and spinach, enhanced with fresh ginger and lime. Delicious flavours and wonderfully healthy!

Courgette, beetroot, green beans, mushrooms, chestnut mushrooms, white onion, spinach, shiitake, garlic, portobello, red pepper, lemon, lime juice, fresh ginger, coriander, black beluga lentils, bay leaf, sesame oil, mozzarella, Dijon mustard, ginger syrup, gluten-free soy sauce, sugar, extra virgin olive oil, rice vinegar, pepper and salt, sunflower oil.

Allergens: koemelk, lactose, mosterd, sesamzaad, soja, sulfiet.

Microwave

Heat the portobellos with filling loosely covered for 2-3 minutes. Fill the portobellos with the lentils on your plate. Serve with the salad and dressing (cold).

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

Preheat the portobellos with filling covered with an oven-safe plate or aluminium foil for 15-20 minutes. Fill the portobellos with the lentils on your plate. Serve with the salad and dressing (cold). Disposable containers cannot go in the oven, transfer to an oven dish.

Energy101,09 kcal

Protein5,25 g

Fat4,47 g

of which saturated1,24 g

Carbohydrates8,31 g

Dietary fibre3,26 g

Salt0,45 g

Average weight: 540 g