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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Vegetarian Kitchen 87 Recipes
Australia and New Zealand

You might also like...

Caramelised fennel and ricotta tarts with Parmesan crisps

2 h 30 min

Stuffed butternut pumpkin with feta

1 h 50 min

Pearl barley risotto with asparagus

1 h 5 min

Mixed mushroom pâté

1 h 25 min

Beetroot, feta and spinach quiche

1 h 40 min

Pumpkin and tempeh bobotie

1 h 5 min

Eggplant rotolo

1 h 40 min

Spinach and ricotta patties with tomato sauce

30 min

Quinoa with mixed greens and yoghurt dressing

35 min

Herbed mushrooms with pearl barley and roasted hazelnuts

13 h 25 min

Mediterranean capsicums

2 h

Eggplant involtini with risotto

1 h 55 min