Stuffed portobello mushroom with Beemster® Royaal Grand Cru
Main course. Serves 4. Preparation time: 30 min. + 25 min. cooking time.
Ingredients
- 500 g sweet potato
- 1 clove of garlic
- 125 g Beemster Royaal Grand Cru
- 1 tbsp olive oil
- 200 g spinach
- 75 g crème fraîche
- 4 portobello mushrooms
- 250 g cherry tomatoes on the vine
- 2 tablespoons extra virgin olive oil
- 2 tbsp cremaceto
- 5 g parsley
Prepare
- Preheat the oven to 200 °C. Peel the sweet potato, cut into equal pieces, and cook for 20 minutes until tender. Meanwhile, chop the garlic and grate the cheese.
- Cut the stem out of the portobello and chop into pieces. Heat the oil in a frying pan and fry the garlic for 1 minute. Add the spinach in batches and allow to wilt. Stir in 50 g crème fraîche, the chopped portobello stem, and 2/3 of the cheese, season with salt and pepper, and turn off the heat. Fill the portobello mushrooms with the spinach and cheese mixture and sprinkle with the rest of the cheese. Arrange on a baking sheet lined with parchment paper along with the tomatoes and bake in the oven for 20-25 minutes.
- Meanwhile, drain the potatoes and allow them to dry thoroughly. Add the rest of the crème fraîche and mash with a potato masher. Season to taste with extra virgin olive oil, pepper, and salt. Finely chop the parsley.
- Drizzle the cremaceto over plates and divide the purée, stuffed portobello mushrooms, and tomatoes over them. Sprinkle the sweet potato purée with parsley.
Preparation tip
Delicious with chili flakes mixed into the sweet potato purée.
Serving tip
For a complete main course, make twice as much sweet potato purée and serve it with a green salad.
Still looking for a tasty starter for your Christmas dinner? How about these puff pastry bites with Beemster aged cheese pistachio pesto & grilled green asparagus.