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

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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Also featured in

Vegetarian Kitchen 87 Recipes
Australia and New Zealand

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