Ingredients for portobello stuffed with caramelised red onion, dates and rosemary

  • 4 portobello mushrooms
  • 1 clove of garlic
  • 2 large red onions
  • 6 dates
  • coarse sea salt or Amanprana Orac Botanico mix, mild
  • Verde Salud extra virgin olive oil
  • ½ tbsp rosemary
  • rice syrup or maple syrup
  • balsamic vinegar

Preparation of portobello stuffed with caramelised red onion, dates and rosemary

Pre-heat the oven to 200°C. Grease an oven dish. Peel and finely chop the onions and the clove of garlic.De-stone the dates and finely chop them.Heat some olive oil in a wok and sauté the onion and the garlic. Add the dates and the rosemary and let fry until nice and soft. Sprinkle with some of the syrup and a dash of balsamic vinegar. Let the syrup caramelise. Season with some coarse sea salt or Orac Botanico mix. Brush the mushrooms with olive oil (top and bottom) and place them in the oven dish. Stuff them with the date/onion mixture and cook in the oven for about 10 to 15 minutes until golden brown and done. Recipe taken from Lisette Kreischer’s “Ecofabulous” cookbook www.lisettekreischer.com

Tip from Lisette:

Add the Orac Botanico mix and give yourself a boost of antioxidants

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Lisette Kreischer

Lisette Kreischer is one of the chefs that we love to place in the spotlight here at Amanprana. And she does the same for us, because she loves our products. Lisette creates food concepts, is the founder of The Dutch Weed Burger and the author of numerous cookbooks, and her field of expertise is how to prepare both delicious and healthy meals. Lisette discovered the world of plants when she was in her teens, and she became fascinated in how to use them. After a great deal of experimenting she found her inspiration, and today she shares her passion on her blog, Be Ecofabulous. But that's not all she's been up to - she has authored a wide range of books, with Ocean Greens, Plant Power, Non*fish*a*li*cious and Veggie in Pumps to her name, as well as having co-founded The Dutch Weed Burger.