Portobello mushrooms filled with chickpeas and root vegetables

Ingredients for Portobello mushrooms filled with chickpeas and root vegetables

Instructions for Portobello mushrooms filled with chickpeas and root vegetables

To prepare the Portobello mushrooms filled with chickpeas and root vegetables recipe, please follow these instructions:

Brush the sponge and cut the root off. The root is used in chickpeas.

The herbs, the spicy pear and chickpeas, cooked to order the package, are chopped well and turned together with eggs and cream. Season with salt and pepper.

Grease the portobello with the garlic oil (the same as used for the breadcuts) and benefit the filling in the bottom of the mushrooms and add a little goat cheese to the top. Then the mushrooms are ready to come in the oven at 175 degrees for approx. 15-20 min.

Vegetable broth, cream, cinnamon and potato soup are boiled down. Take the cinnamon sticks up when the taste is as desired. Immediately before serving, peanut butter is whipped.

Meanwhile, the couscous comes in a saucepan. Add 6 dl of water to boil, salt is poured in and the water poured onto the couscous. Put on the lid and leave it for 5 minutes. Add the butter and chopped figs, stir around and put on again and simmer over low heat for 5 minutes.

Recipe with the gratin Portobello in the middle. Form the couscous as a Christmas tree and decorate it next to the sponge and pull the cinnamon cloud around.