200°C · 15-25 min
In te vriezenAllergens
Lactose
Sesamzaad
Sulfiet
Mosterd
SojaStuffed Portobello 'Asian Style'
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. On the side, you’ll receive a portion of mixed vegetables, such as sautéed mushrooms, courgette and spinach, seasoned with fresh ginger and lime. Delicious flavours and wonderfully healthy!
Stuffed Portobello 'Asian Style'
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 portobello (lying underneath) with filling and vegetables loosely covered for 2-3 minutes (1 person) to 4-6 minutes (2 or more persons).
Oven — 200°C, 15-25 minMarleen's choice
Preheat the portobello (lying underneath) with filling and vegetables covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person), up to 25 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.