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...

Tout montrer

Tropical smoothie bowl with raspberries and hemp seeds

15min

Cashew and cacao smoothie (gut health)

5min

Coconut-lime rice pudding with caramelised pineapple

45min

High protein natural yoghurt (Diabetes, TM6)

34h 20min

Prosciutto and basil egg cups

40min

Steamed mushroom and egg pots

40min

Ricotta and banana pancakes with honeycomb butter

1h 50min

Breakfast pots with chilli butter toast

40min

Poached Eggs

15min

Breakfast burritos

45min

Caprese omelette

30min

Vegan porridge with fruits and cinnamon

15min

Tout montrer