Stuffed Portobello Mushrooms with Vegetables and Gravy

Name: Stuffed Portobello Mushrooms with Vegetables and Gravy
Prep time: 15 min
Cook time: 45 min
Total time: 45 min
Yield: 4 portions
Ingredients: 2 lemons; 3 sprigs fresh rosemary; 8 sprigs fresh thyme; 150 g mascarpone; ½ tsp fine sea salt; ¼ tsp ground black pepper; 4 fresh portobello mushrooms; 45 g unsalted butter; 1 celery stalk; 1 carrot; 1 onion; 2 garlic cloves; 515 g water; 1 heaped tsp vegetable stock paste, homemade; 10 g tomato purée; 20 g dark soy sauce; 10 black peppercorns; 150 g green beans; 200 g broccoli; 15 g cornflour; fine sea salt; ground black pepper

5.0 2 ratings

Prep. 15 min

Total 45 min

4 portions

Ingredients

lemons thin peelings of skin only
2
fresh rosemary leaves only
3 sprigs
fresh thyme leaves only
8 sprigs
mascarpone
150 g
fine sea salt
½ tsp
ground black pepper
¼ tsp
fresh portobello mushrooms large
4
unsalted butter diced
45 g
celery stalk (approx. 75 g), cut in pieces (2 cm)
1
carrot (approx. 75 g), cut in pieces (2 cm)
1
onion (approx. 120 g), quartered
1
garlic cloves
2
water
515 g
vegetable stock paste, homemade (see tip)
1 heaped tsp
vegetable stock cube (for 0.5 l), crumbled
tomato purée
10 g
dark soy sauce
20 g
gluten-free soy sauce
black peppercorns
10
green beans trimmed
150 g
broccoli cut in large florets
200 g
cornflour
15 g
fine sea salt to taste
ground black pepper to taste