Stuffed Portobello mushrooms with caramelised Brussels sprouts

Stuffed Portobello mushrooms with caramelised Brussels sprouts

4.5 22 évaluations

Préparation 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...

Sweet and sour tempeh

50min

Stuffed butternut pumpkin with feta

1h 50min

Grilled eggplant with lime and ginger dressing

30min

Mushroom stroganoff

20min

Eggplant with burghul

55min

Colourful quinoa salad

40min

Mediterranean capsicums

2h

Blue cheese tofu dressing

5min

Tomatoes stuffed with mushrooms and nuts

1h 5min

Herbed mushrooms with pearl barley and roasted hazelnuts

13h 25min

Roasted eggplant

1h 35min

Green goddess pizza

1h 30min