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Stuffed portobello with gorgonzola, walnuts and pears

Stuffed portobello with gorgonzola, walnuts and pears

Preparation time:
25 min
Difficulty level:

Nutritional values:

6 g
21 g
24 g


Olive oilOlive oil ¾ Teaspoon
Pears (fresh)Pears (fresh)¼ (45 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Thyme (fresh)Thyme (fresh) 1 Tablespoon
Gorgonzola cheese (55% fat)Gorgonzola cheese (55% fat) 20 g
Tartar, ground beef (not dressed)Tartar, ground beef (not dressed) 60 g
Mushrooms Mushrooms (fresh)Mushrooms Mushrooms (fresh) 100 g
Walnut kernels (natural)Walnut kernels (natural) 7 g
Onion (red, fresh)Onion (red, fresh)⅒ (0,25 g)


Step 1:
Clean portobello, carefully remove stem, set aside and remove slats. Put oil in a pan and heat. Sauté the mushroom in it for 2-3 minutes on each side over medium heat and season with salt and pepper. Remove mushroom from pan and place in baking dish with open side up.
Step 2:
Cut the mushroom stem into small cubes. Peel and finely chop the onion. Heat remaining olive oil in a frying pan. Add minced meat, onion and mushroom stems. Sauté over high heat for 5-8 minutes. Season with salt and pepper.
Step 3:
Wash, quarter, core and dice the pear. Thyme wash and shake dry. Coarsely chop the walnuts. Preheat the oven to 200 °C (convection oven 180 °C, gas: level 3).
Step 4:
Stuff the minced meat into the mushrooms. Top with diced pears, walnuts and thyme. Crumble gorgonzola over the top.
Step 5:
Bake the mushrooms in the oven for 10 minutes on the lowest shelf.

Macronutrient distribution:

The recipe Stuffed portobello with gorgonzola, walnuts and pears is composed of the following macronutrients.

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Kitchen utensils needed:

Casserole dish
Casserole dish
Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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