Compatible versions
Stuffed Portobello mushrooms with caramelised Brussels sprouts
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Polenta
- 6 fresh portobello mushrooms
- 240 g water
- 220 g full cream milk
- 2 tsp olive oil
- 2 dried bay leaves
- ½ tsp dried thyme
- 1 tbsp Vegetable stock paste (see Tips)
- 100 g polenta (see Tips)
- 1 - 2 pinches sea salt, to taste
- ½ tsp ground black pepper, to taste
- 100 g mascarpone cheese
Caramelised onion and Brussels sprouts
- 8 Brussels sprouts, cut into halves
- 1 garlic clove
- 120 g red onion, cut into halves
- 20 g unsalted butter
- 1 tbsp dark brown sugar
- 1 tbsp balsamic vinegar
- ½ tsp sea salt
- Nutrition
- per 1 portion
- Calories
- 919.7 kJ / 219 kcal
- Protein
- 9.7 g
- Carbohydrates
- 17.9 g
- Fat
- 10.9 g
- Saturated Fat
- 6 g
- Fibre
- 3.4 g
- Sodium
- 488.2 mg
In Collections
Alternative recipes
Mushroom-stuffed mushrooms
50min
Mushroom ragu with polenta toast
1hod. 40min
Obatzter (cheese spread)
10min
Sage and buckwheat stuffing balls
1h 10min
Tandoori portobellos with creamy coconut raita
40min
Blue cheese tofu dressing
5min
Brussels sprouts pasta with hazelnut dressing
30min
Courgette strudel
1 godz. 20 min
Roasted vegetables with horseradish cream
40min
Cauliflower buffalo bites
35min
Vegetable bake with goat's feta
1hod. 30min
Vegan moussaka
1 godz. 50 min