Stuffed Portobello mushrooms with caramelised Brussels sprouts

Stuffed Portobello mushrooms with caramelised Brussels sprouts

4.5 22 évaluation

Prép. 15min

Total 1h

6 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 488.2 mg

Protides 9.7 g

Calories 919.7 kJ / 219 kcal

Lipides 10.9 g

Fibre 3.4 g

Graisses saturées 6 g

Glucides 17.9 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Vegetarian Kitchen 87 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Stuffed capsicums with herbed quinoa

30min

Eggplant cannelloni

1h 35min

Warming amaranth porridge

50min

Mashed pea and corn slice

40min

Eggplant rotolo

1h 40min

Eggplant with burghul

55min

Capsicum and potato tortillas with olive tapenade

35min

Eggplant involtini with risotto

1h 55min

Ricotta, mint and zucchini lasagne

2h

Cauliflower and fennel nuggets with ajvar

1h 35min

Carrot gnocchi with zucchini cream

1h 15min

Silverbeet quiche with oat and Parmesan crust

1h 15min