Stuffed Portobello mushrooms with caramelised Brussels sprouts

Stuffed Portobello mushrooms with caramelised Brussels sprouts

4.5 22 évaluations

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...

Baked spinach and feta mushrooms

35min

Eggplant cannelloni

1h 35min

Grilled tofu steaks with Asian mushrooms

2h 30min

Thai tofu and sweet potato cakes

30min

Sun-dried tomato tartare

15min

Bot chien (rice flour cake) with pickled vegetables

26h 50min

Eggplant rotolo

1h 40min

Blue cheese tofu dressing

5min

Steamed eggplant and ricotta lasagne

1h 25min

Spinach salad with crunchy quinoa and green goddess dressing

2h 50min

Spiced fennel and silverbeet with fried eggs

35min

Spinach and artichoke penne

1h 5min