Baked Portobello

Ingredients

• 8 portobello gourmet mushrooms
• 2 Garlic cloves
• 1 onion
• 2 tbsp olive oil
• 120 g blue cheese
• 3 tbsp freshly chopped herbs (thyme and rosemary)
• 1 egg yolk
• 50 g white bread crumbs
• Salt
• Pepper (freshly ground)
• olive oil (for the pan)
• 250 g broad beans
• 0.5 radicchio
• 100 g Sour cream
• 1 tbsp Lemon Juice
• 1 tbsp freshly chopped parsley
• 1 tbsp chives

Instructions

1. 1.

   Preheat oven to 200°C with fan and top heat.

2. 2.

   Clean mushrooms, carefully twist off stems and hollow out caps. Cut stems into small pieces. Peel garlic and onion and dice finely. Sauté both in hot oil until translucent. Add mushroom stems and cook briefly. Let any liquid evaporate. Remove pan from heat and let cool slightly. Crumble half the cheese, mix with herbs, egg yolk, and breadcrumbs. Season with salt and pepper and fill mushroom caps.

3. 3.

   Place filled mushrooms in an oiled baking dish and bake in preheated oven for about 20 minutes until golden brown.

4. 4.

   Wash broad beans, trim ends, halve or quarter them, blanch in salted water for ~6 minutes, then shock in cold water and drain well. Wash radicchio, dry, and tear into small pieces.

5. 5.

   Whisk sour cream with lemon juice and 1–2 tbsp water to make dressing. Stir in parsley and chives, season with salt and pepper.

6. 6.

   Arrange salad of radicchio and beans on plates, top with baked portobellos, sprinkle remaining cheese over them, and drizzle dressing before serving.