Name: Festive Portobello from the oven with pumpkin & spinach
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Ingredients: 100 g Spinach; 1 piece Sweet potato; 1⁄2 Tbsp Mustard Yellow; 1 hand Pistachio nuts; 1 piece Portobello; 1⁄2 piece Butternut Squash; 50 g Goat cheese (soft); 1 clove Garlic; 1 Tbsp Sesame oil; 1⁄2 tsp Sambal; 1 Tbsp soy sauce

Nuts

Nightshade

Lactose

Sesame

Mustard

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Oven

Lunch

Dinner

Vegetarian

Mediterranean

Sirtfood

For the marinade:

Festive Portobello from the oven with pumpkin & spinach

 Preheat your oven to 180 degrees Celsius. 

 Peel and cut the sweet potatoes and put them in a pan with the pumpkin cubes. Put the vegetables just under water and bring it to a boil. Add salt if necessary. Cook until al dente in about 15 - 20 minutes. 

 Do you use butternut squash? Cut it in half and coat the halves with olive oil, salt and pepper. Then put in the oven at 200 degrees for 40 minutes. After that you can easily remove the skin and use the pulp for the stew. 

 For the marinade, mix all ingredients. Place the portobello mushrooms with the convex side up on a baking tray with parchment paper. 

 Then brush with the marinade and place in the preheated oven for 15 - 20 minutes. 

 If you can easily prick the potatoes and pumpkin with a fork, they are done and drain. Mash them and then stir in the spinach, mustard and soft goat cheese. Season with salt and pepper if necessary. 

 When the Portobello&#39;s start to give off moisture and become softer, they are done. Cut them into thin strips. Divide the stew between two plates, garnish with the Portobello and sprinkle with the pistachios. 

Festive Portobello from the oven with pumpkin & spinach

Festive Portobello from the oven with pumpkin & spinach

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