Name: Portobello mushrooms from the oven with spinach and goat cheese
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Ingredients: 1 hand Walnuts; 1 clove Garlic; 100 g Spinach; 1⁄2 piece Red onion; 1 piece Portobello; 1 piece Sun dried tomatoes; 25 g Goat cheese (soft); 3⁄4 tsp Cumin Ground; 1 hand Spinach; 3⁄4 tsp Dried coriander; 1 Tbsp Olive oil (extra vierge); 1 hand Fresh spearmint; 2 pieces Dried figs; 1⁄2 piece Red Pimentos; 50 g Couscous

Nuts

Nightshade

Lactose

Gluten

Your Meal Planners

Oven

Lunch

Dinner

Vegetarian

Mediterranean

Sirtfood

For the salad:

Portobello mushrooms from the oven with spinach and goat cheese

 Preheat the oven to 200 degrees Celsius. 

 Cut the onion and garlic fine and the sun-dried tomatoes in strips. Heat a dash of olive oil in a frying pan and fry the onion. When the onion starts to become translucent, add the garlic and fry it for another 2 minutes. 

 Now add the spinach in parts and let it shrink. Meanwhile, stir well. When the spinach has shrunk, scoop the spinach into a sieve and squeeze out the moisture. 

 You can now return the spinach to the skillet and stir in the soft goat cheese along with the sun-dried tomatoes. Season with salt and pepper. 

 Fill the Portobello mushrooms with the spinach mixture and crumble a few walnuts on top. Now put in the preheated oven for 15 minutes. 

 Meanwhile, prepare the chosen grain according to the packing method and add the ground cumin seeds and coriander while cooking. Then the flavors are absorbed! 

 Do the dried figs in lukewarm water for at least 5 minutes. 

 In a large salad bowl, combine the spinach, sliced pointed pepper, fresh mint and a dash of olive oil. Finally add the soaked figs and your chosen grain and season with salt and pepper. Garnish with some leftover walnuts and goat cheese from the portobello mushrooms. 

 The portobello mushrooms are cooked when the goat cheese starts to turn light brown and the portobello mushrooms are soft. Serve with the salad and enjoy this delicious vegetarian meal! 

Portobello mushrooms from the oven with spinach and goat cheese

Portobello mushrooms from the oven with spinach and goat cheese

Macros(per serving)

Macros(per serving)

Ingredients

Instructions

Go Premium to view the instructions of this and 2197 other Premium recipes.

Details

Share

Download for free

You may also like

rhubarb pie

Simone van der Koelen

Baked salmon with cauliflower rice and wok spinach

Your Meal Planners

Paleo rosemary pita bread with ground beef