Mashpot with Brie-Stuffed Portobello
with leek, apple and blueberry-balsamic sauce
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
50 g
Creamy French brie
(Contains Milk)
250 g
Potatoes
½ piece
Leek
10 g
Chopped pecans
(Contains Pecans May be present Peanuts, Tree nuts, Sesame)
½ sachet(s)
Dried thyme
1 piece
Portobello mushroom
½ piece
Apple
½ piece
Red onion
1 g
Strawberry jam
(May be present Hazelnuts, Peanuts)
Not included in your delivery
2 tablespoon
Honey [or plant-based alternative]
1
[Plant-based] milk
1.5 tablespoon
[Plant-based] butter
50 milliliters
Water for the sauce
½ tablespoon
Balsamic vinegar
½ piece
Low sodium vegetable stock cube
2 teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Peel or thoroughly wash the potatoes and cut into chunks. Transfer to a pot or saucepan and cover with water, crumble in half of the stock cube, and boil for 12 - 15 minutes.
- Reserve a small amount of cooking liquid, then drain and set aside.
- In the meantime chop the leek into thin half rings and finely chop the onion.
- Melt a knob of butter in a frying pan over medium-high heat and fry the leeks for 10 - 12 minutes until soft.
- Melt a small knob of butter in another lidded frying pan over medium-high heat and fry the onion and the portobello on its open side for 3 - 4 minutes.
- Cut two slices of brie per person.
- Turn the portobello and fry on its other side for 3 - 4 minutes with the lid on. With the open side upwards, place the slices of brie on top, allowing them to melt.
- Dice the apple into cubes of 1cm thickness.
Did you know... apple contains pectin, a fermentable fibre which boosts gut health, cholesterol and immunity.
- Take the portobello out of the pan once the brie has melted. In the same pan, add another knob of butter, then deglaze the pan with the balsamic vinegar.
- Add the blueberry jam, the water, the rest of the stock cube and the dried thyme to the pan and stir through. Let the sauce simmer for 1 - 2 minutes, while you finish the mash pot.
- Mash the potatoes with a small knob of butter and a splash of milk and the cooking liquid as preferred. Stir in the mustard and season to taste with salt and pepper.
- Add the apple to the mash and mix everything together.
- Serve the mash with the leek and top with the portobello.
- Garnish the portobello with the pecan nuts and the honey.
- Drizzle over the balsamic blueberry jus.