Portobello stuffed with chick peas and root vegetables

Ingredients for Portobello stuffed with chick peas and root vegetables

Instructions for Portobello stuffed with chick peas and root vegetables

To prepare the Portobello stuffed with chick peas and root vegetables recipe, please follow these instructions:

Brush the sponge and cut the root of. The root is used in chick pea filling. The herbs, fungi, root and chickpeas, which are prepared according to instructions on package, chopped fine and be reversed along with eggs and cream. Season with salt and pepper. Portobelloerne butter with garlic oil (the same one that was used for the bread croutonerne) and favor filling in svampenes bottom and put a little bit of goat cheese on top. Hereafter are the mushrooms ready to get in the oven at 175 degrees for about 15-20 min. vegetable stock, cream, cinnamon and potato soup boils down. Take cinnamon bars up when taste is as desired. Immediately before serving, beat peanut butter in. In the meantime met couscousen in a pan. 6 dl water brought to a boil, salt put in, and the water poured on couscousen. Put the lid on and let it stand for 5 min. Add the butter and the chopped figs, stir and put a lid on again and let the pot simmer over low heat for 5 mins.

Serve with the gratinerede Portobello in the middle. Form couscous as a juletop and serve it next to the fungus and drag cinnamon cloud around.