Baked Portobello Mushrooms with Colorful Potato Salad

Summary

Prep Time	30 mins
Cook Time	10 mins
Total Time	40 mins
Course	Salad
Cuisine	European
Servings (Default: 2)

Ingredients

Baked Portobello Mushrooms with Colorful Potato Salad

Instructions

Watch and clean vegetables and herbs.
Preheat the oven to 200 ° C top / bottom heat (with circulating air to 180 ° C).
Wash the potatoes and cut them in half. Cut the ends of the green beans, then cut into thirds. Put plenty of boiling water in a large saucepan, season with salt, add the potato halves and green beans and cook for 8-10 minutes until al dente.
Juice half of the lemon, cut the other half into fine wedges. Clean the portobello mushrooms, carefully break out the stems if necessary. Place the mushrooms in a lightly greased baking dish with the opening facing up, drizzle with a little lemon juice and olive oil and season with salt and pepper. Then fill each mushroom with a little more cheddar and bake on the middle rack in the oven for 8-10 minutes.
In the meantime: cut the spring onions into rolls. Mix this in a large bowl with a little lemon juice and 1/2 tablespoon vinegar and let it steep. Quarter the radishes. Drain the lamb`s lettuce in a colander. Shake the chives dry and cut into fine rolls.
Mix the chives, sour cream, 1 teaspoon mustard and 1 tablespoon water with the vinegar and spring onions. Season to taste with salt and pepper and a pinch of sugar. Drain the potatoes and beans in a colander and allow to evaporate a little. Then carefully fold into the dressing with the radishes and lamb`s lettuce in the salad bowl, let it steep until serving.
Spread the potato salad on plates, garnish with lemon wedges and enjoy with the gratinated portobello mushrooms.
499 Kcal per serving.

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