Stuffed Portobello mushrooms with caramelised Brussels sprouts

Stuffed Portobello mushrooms with caramelised Brussels sprouts

4.5 22 avaliações

Preparação 15min

Total 1h

6 portions

Ingredientes

Polenta

fresh portobello mushrooms
6
water
240 g
full cream milk
220 g
olive oil
2 tsp
dried bay leaves
2
dried thyme
½ tsp
Vegetable stock paste (see Tips)
1 tbsp
polenta (see Tips)
100 g
sea salt to taste
1 - 2 pinches
ground black pepper to taste
½ tsp
mascarpone cheese
100 g

Caramelised onion and Brussels sprouts

Brussels sprouts cut into halves
8
garlic clove
1
red onion cut into halves
120 g
unsalted butter
20 g
dark brown sugar
1 tbsp
balsamic vinegar
1 tbsp
sea salt
½ tsp

Dificuldade

fácil

Nutrição por 1 portion

Sódio 488.2 mg

Proteína 9.7 g

Energia 919.7 kJ / 219 kcal

Gordura 10.9 g

Fibra 3.4 g

Gordura saturada 6 g

Hidratos de carbono 17.9 g

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Também apresentado em

Vegetarian Kitchen 87 Receitas
Austrália e Nova Zelândia

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