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Stuffed Portobello mushrooms with caramelised Brussels sprouts

Stuffed Portobello mushrooms with caramelised Brussels sprouts
4.5 22 ratings
Prep. 15 min
Total 1 h
6 portions
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Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 488.2 mg
Protein 9.7 g
Calories 919.7 kJ / 219 kcal
Fat 10.9 g
Fibre 3.4 g
Saturated Fat 6 g
Carbohydrates 17.9 g

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Vegetarian Kitchen 87 Recipes
Australia and New Zealand

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