Stuffed Portobello Mushrooms with Carrots
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- For the stuffed mushrooms
- 8 Portobello Mushroom
- salt
- peppers
- 2 tsps lemon juice
- 4 Tbsps chopped Walnut
- 120 grams Gorgonzola
- Leeks (for garnishing)
Preparation steps
1.
For the stuffed mushrooms: clean mushrooms, cut off stems and chop stems. Mix with lemon juice, salt, pepper and walnuts. Cut Gorgonzola into slices. Place mushroom caps into a buttered baking dish and stuff with nut mixture, top with Gorgonzola. Sprinkle with leek and bake in preheated voven at 200°C (approximately 400°F) for about 20 minutes.
2.
For the carrots; peel carrots and cut into thin sticks. Heat butter in a pan and saute carrots for a few minutes, season with salt, pepper and sugar, saute until carrots are glazed. Add broth and simmer until carrots are al dente. Add parsley. Serve mushrooms accompanied by carrots.
