Sig's Fennel & Portobello Mushroom Bake – a delicious recipe with fresh young fennel, mushrooms, clove smoked fresh garlic, blue cheese, olive oil, generous. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut the baby fennel in to halves or bigger ones into quarters lengthways.
2
Boil a pot with slightly salted water add the cut fennel , simmer for about ten or fifteen minutes until soft
3
Slice your mushrooms thinly.
4
Grease a ovenproof dish and layer the mushrooms over the bottom of the dish.
5
Add the softened fennel and brush with olive oil
6
Chop the garlic very finely and sprinkle over top of fennel .sprinkle with half the breadcrumbs.
7
Add the cheese of your choice and then the parmesan , season with salt and pepper
8
Add the chopped coriander , drizzle over rest of oil and add the rest of the breadcrumbs
9
Bake in oven until cheese has melted.
10
Finish off browning a little under grill .
362
kcal
Calories
28
g
Fat
12
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 small fresh young fennel or three bigger ones, 2 Portobello mushrooms, 1 clove smoked fresh garlic, 100 grams blue cheese or soft goats cheese, and more.
Yes, Sig's Fennel & Portobello Mushroom Bake falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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