Festive Portobello from the oven with pumpkin & spinach — Meal
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Macros (per serving)

Fat

46%

(37 g)

Protein

14%

(27 g)

Carbs

40%

(74 g)

57 g Net,

17 g Fiber

739 Calories (per serving)

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Oven dish

Vegetable Dishes

Festive Portobello from the oven with pumpkin & spinach

Ingredients

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Portobello

2 pieces

Butternut Squash

1 piece

Sweet potato

2 pieces

Spinach

200 g

Goat cheese (soft)

100 g

Mustard Yellow

1 Tbsp

Pistachio nuts

1 hand

For the marinade:

soy sauce

2 Tbsp

Sesame oil

2 Tbsp

Garlic

1 clove

Sambal

1 tsp

Instructions

Difficulty

Normal

Prep time

15 min

Cook time

40 min

1

Preheat your oven to 180 degrees Celsius.

2

Peel and cut the sweet potatoes and put them in a pan with the pumpkin cubes. Put the vegetables just under water and bring it to a boil. Add salt if necessary. Cook until al dente in about 15 - 20 minutes.

3

Do you use butternut squash? Cut it in half and coat the halves with olive oil, salt and pepper. Then put in the oven at 200 degrees for 40 minutes. After that you can easily remove the skin and use the pulp for the stew.

4

For the marinade, mix all ingredients. Place the portobello mushrooms with the convex side up on a baking tray with parchment paper.

5

Then brush with the marinade and place in the preheated oven for 15 - 20 minutes.

6

If you can easily prick the potatoes and pumpkin with a fork, they are done and drain. Mash them and then stir in the spinach, mustard and soft goat cheese. Season with salt and pepper if necessary.

7

When the Portobello's start to give off moisture and become softer, they are done. Cut them into thin strips. Divide the stew between two plates, garnish with the Portobello and sprinkle with the pistachios.

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Details

Allergens

Nuts, Nightshade, Lactose, Sesame, Soy, Mustard

Diet

Vegetarian, Mediterranean, Sirtfood

Course

Lunch, Dinner

Cooking equipment

Oven

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Your Meal Planners

195 Recipes, 4 Meal Plans

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