Linguine aglio olio with chicken
In a large pot, bring plenty of salted water to a boil and cook the linguine in it according to package directions al dente. Meanwhile, cut the chicken into...
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Stuffed portobello with gorgonzola, walnuts and pears
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Preparation time:
25 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
336
Calories
6 g
Carbohydrates
21 g
Protein
24 g
Fat
Ingredients:
 | Olive oil | ¾ Teaspoon |
 | Pears (fresh) | ¼ (45 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Thyme (fresh) | 1 Tablespoon |
 | Gorgonzola cheese (55% fat) | 20 g |
 | Tartar, ground beef (not dressed) | 60 g |
 | Mushrooms Mushrooms (fresh) | 100 g |
 | Walnut kernels (natural) | 7 g |
 | Onion (red, fresh) | ⅒ (0,25 g) |
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Category: Health & Fitness
Category: Health & Fitness
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Preparation:
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
Coated pan
Cutting board
Kitchen knife
Oven
Peeler
Stove
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