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Portobellos Rellenos

Categoría
Ensaladas y vegetales
Dificultad
Medio
Porciones
2

Ingredientes

  • 2 hongos portobello grandes
  • 2 cucharadas de cream cheese o queso de cabra
  • 6 cucharadas de mozzarella rallado
  • 2 rodajas gruesas de tomate
  • 1 zucchini laminado
  • 1 berenjena laminada
  • 1 taza de hojas de rúcula
  • Aceite de oliva
  • 1 Limón
  • Sal y pimienta al gusto
  • Orégano seco (al gusto)
  • Reducción balsámica (opcional)

Preparación

  1. Limpiamos los hongos y retiramos el tallo. Salpimentamos y agregamos el orégano seco al gusto, y rociamos con un poco de aceite de oliva.
  2. Colocamos los hongos con la parte del tallo hacia arriba sobre una placa para horno y cocinamos a 350ºF por unos 7 minutos. Luego retiramos y dejamos enfriar.
  3. Aparte, mezclamos el cream cheese (o el queso de cabra) con el mozzarella rallado. Reservamos.
  4. En una sartén con un poco de aceite de oliva cocinamos por separado las láminas de zucchini y las de berenjena por ambos lados. Al final, agregamos un toque de sal y pimienta. Reservamos.
  5. Preparamos la ensalada de rúcula agregando un toque de limón y aceite de oliva, y por último, un toque de pimienta fresca.
  6. Rellenamos cada hongo iniciando con una cucharada de la mezcla de quesos, seguimos con láminas de zucchini, luego otra cucharada de la mezcla de queso, láminas de berenjena, otra cucharada de la mezcla de quesos, luego la rebanada del tomate y, por último, la ensalada de rúcula.
  7. Si lo desea, al final puede agregar un toque de reducción de vinagre balsámico.