Tag Archives: portobello

Ciabatta with Portobello and Peer

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Ciabatta with Portobello and Peer
Ingredients: 2 ciabatta loaves, 4 portobello mushrooms, grated cheese, thyme, 10 slices bacon, 1 can halved pear, 125 grams cottage cheese, 1 teaspoon lemon juice, salt, pepper, 2 tomatoes,

Number of persons: 3

Preheat the oven to 200 degrees Celcius. Bak 2 ciabatta loaves place in the preheated oven. Let the ciabatta loaves cool. Bake 4 portobello mushrooms brown on both sides in hot butter. Place the portobello mushrooms in a baking dish. Fill with grated cheese and some thyme. Put the portobello mushrooms about 15 minutes in the preheated oven. Bake for 10 slices bacon crispy. Scoop out the bacon from the pan. Bake the pear halves in the hot butter. Meanwhile, mix 125 grams cottage cheese with 1 teaspoon lemon juice. Season to tast with salt and pepper Cut the portobello mushrooms and pears in pieces. Garnish with the ciabatta slices bacon, sliced ​​tomatoes, portobello mushrooms and pear. Spread the cottage cheese over it. Serve with a salad. Enjoy!

Portobello’s in Tomato Green Pepper Sauce

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Portobello's in Tomato Green Pepper Sauce
Ingredients: 2 portobello’s, 1 onion, 1 garlic clove, thyme, 1 green pepper, 1 can diced tomatoes, 1 vegetable stock cube, 1 tablespoon sweet soy sauce, mozzarella, basil,

Number of persons: 2

Preheat the oven to 180 degrees. Bak 2 portobello mushrooms on both sides in hot butter. Place the portobello’s in a baking dish. Bake in the remaining butter 1 chopped onion with 1 finely chopped garlic clove, thyme and 1 diced green pepper until the pepper is soft. Add 1 can diced tomatoes, 1 crumbled vegetable stock cube and 1 tablespoon sweet soy sauce. Heat through thoroughly. Divide the sauce with the portobello mushrooms in the baking dish. Put on the portobello mushrooms some mozzarella. Sprinkle with some chopped basil. Place the baking dish approximately 20 minutes in the preheated oven. Serve with spaghetti. Enjoy!

Portobello Mushrooms with Spinach and Cream Cheese

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Portobello Mushrooms with Spinach and Cream Cheese
Ingredients: 2 portobello mushrooms, 1 onion, thyme, 250 grams frozen spinach, 100 grams cream cheese, grated cheese,

Number of persons: 2

Preheat oven to 200 degrees. Clean 2 portobello mushrooms and remove the stalk. Cook the portobello mushrooms on both sides brown. Remove from the pan and place in a baking dish. Bake in hot butter 1 chopped onion with some thyme until the onion is soft. Add 250 grams frozen spinach and let the spinach thaw. Add 100 grams cream cheese and let the cheese melt. Spoon the spinach mixture into the caps of portobello mushrooms. Sprinkle with grated cheese. Place the baking dish 10 minutes in the oven for the cheese to melt. Enjoy!

Portobello’s with Mozzarella in Tomato Sauce

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Portobello's with Mozzarella in Tomato Sauce
Ingredients: 1 onion, 1 garlic clove, 250 grams cherry tomatoes, a dash of white wine, 500 ml sieved tomatoes, 2 portobello mushrooms, mozzarella, grated cheese, dried Italian herbs,

Number of persons: 2

Preheat oven to 175 degrees. Bake 1 chopped onion with 1 finely chopped garlic clove until the onion is soft. Add 250 grams cherry tomatoes and fry briefly. Add a dash of white wine and let the alcohol evaporate. Add 500 ml sieved tomatoes. Bring to the boil. Puree the sauce in a blender. Spoon the sauce into two small ramekins. Remove the stem from 2 portobello mushrooms and put them in the sauce. Place on the portobello mushrooms pieces of mozzarella. Sprinkle grated cheese and dried Italian herbs over it. Place the ramekins approximately 25 minutes in the preheated oven. Serve with pasta. Enjoy!

Rice with Beef and Sugar Snaps

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Rice with Beef and Sugar Snaps
Ingredients: rice, 300 grams beef strips, 100 grams sugar snaps, 2 portobello’s, 3 spring onions, 5 tablespoons sweet chilli sauce, 2 tablespoons soy sauce, 100 grams of cashew nuts,

Number of persons: 3

Cook the rice according pack instructions. Stir fry in hot oil 300 grams beef stripes brown. Add 100 grams sugar snaps, sliced ​​2 portobello’s and 3sliced ​​spring onions, when the beef is brown. Meanwhile prepare the sauce. Mix in a bowl 5 tablespoons sweet chilli sauce and 2 tablespoons soy sauce. Stir well. Pour the sauce with the sugar snap peas. Stir fry 2 minutes. Add 100 grams of cashew nuts. Heat through thoroughly. Serve with rice. Enjoy!

Portobello’s Filled with Cheese-Beer Sauce

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Portobello's Filled with Cheese-Beer Sauce
Ingredients: 4 portobello mushrooms, 2 onions, flour, 1 bottle dark beer, 1/2 tablespoon mustard, 100 grams grated mature cheese, 2 eggs, thyme, dash of white wine, 300 ml vegetable stock,

Number of persons: 4

Preheat the oven to 180 degrees. Remove the stems from 4 portobello’s. Rub the hat of the Portobello mushrooms with oil and place the portobello’s with the hats up about 5 minutes in the preheated oven. Bake in hot butter 1 chopped onion until the onion is soft and translucent. Add 1 tablespoon flour and fry briefly. Gradually add 1 bottle dark beer and stirring well. Remove the pan from the heat and stir in 1/2 tablespoon mustard, 100 grams grated mature cheese and 2 beaten eggs. Stir well and scoop it over the portobello mushrooms. Place the portobello’s about 15 minutes in the preheated oven.

Meanwhile prepare a thyme-onion gravy. Bake in hot butter 1 finely chopped onion with some thyme until the onion is soft and translucent. Add 1 tablespoon flour and fry briefly. Add a splash of white wine and let the alcohol evaporate. Add 300 ml vegetable stock and let the sauce simmer gently for about 10 minutes.

Serve portobello mushrooms filled with cheese-beer sauce with the thyme, onion gravy and mashed potatoes. Enjoy!

Portobello’s with Spinach and Ham

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Portobello's met Spinazie en Ham
Ingredients: 4 portobello mushrooms, 150 grams spinach, 1 onion, 100 grams diced ham, 2 eggs, 250 grams ricotta, 2 tablespoons parsley, salt, pepper,

Preheat the oven at 180 degrees. Bake 1 chopped onion until the onion is golden brown. Let cool. Remove the stems from 4 portobello mushrooms and grease the portobello’s with oil. Place the portobello in a ovenproof dish. Mix 150 grams thawed spinach with the baked onion, 100 grams diced ham, 2 eggs, 250 grams ricotta and 2 tablespoons chopped parsley. Season with salt and pepper. Fill the portobello’s with the spinach mixture. Put the portobello in the preheated oven at 200 degrees for about 25 minutes. Enjoy!