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Ingredients

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Stuffed Portobello Mushrooms with Carrots

Stuffed Portobello Mushrooms with Carrots

45 min.
Time:
Ingredientsfor  
For the stuffed mushrooms
8 Portobello Mushroom
salt
peppers
2 tsps lemon juice
4 Tbsps chopped Walnut
120 grams Gorgonzola
Leeks (for garnishing)
For the carrots
1 Tbsp butter
600 grams carrots
1 Tbsp chopped parsley
salt
peppers
½ tsp sugar
100 milliliters Vegetable broth
How healthy are the main ingredients?
carrotGorgonzolaWalnutparsleysugarsalt
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Preparation
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. 

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