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Mushroom and Blue Cheese Bites

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Mushroom and Blue Cheese Bites
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
428
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie428 kcal(20 %)
Protein21.56 g(22 %)
Fat34.4 g(30 %)
Carbohydrates9.48 g(6 %)
Sugar added0 g(0 %)
Roughage0.46 g(2 %)
Vitamin A160.87 mg(20,109 %)
Vitamin D0.32 μg(2 %)
Vitamin E0.18 mg(2 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.22 mg(20 %)
Niacin4.51 mg(38 %)
Vitamin B₆0.07 mg(6 %)
Folate10.27 μg(3 %)
Pantothenic acid0.53 mg(9 %)
Biotin0.51 μg(1 %)
Vitamin B₁₂0.76 μg(25 %)
Vitamin C4.22 mg(4 %)
Potassium107.33 mg(3 %)
Calcium628.02 mg(63 %)
Magnesium25.54 mg(9 %)
Iron0.77 mg(5 %)
Iodine1.8 μg(1 %)
Zinc1.73 mg(25 %)
Saturated fatty acids13.14 g
Cholesterol44.36 mg
Recipe author: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 4 servings
For the polenta
1 cup
instant Polenta
1 ¼ cups
Parmesan cheese (freshly grated)
For the topping
3 cups
medium-sized button Mushroom
3 tablespoons
juiced lemons
cup
2 tablespoons
olive oil (for broiling)
1 handful
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Preparation

Preparation steps

Step 1/5
Prepare the polenta according to the instructions on the packet. Stir in the Parmesan and spread on a cookie sheet lined with baking parchment to a thickness of about 1.5 cm/1/2 ". Leave to cool.
Step 2/5
Clean the mushrooms, twist off the stalks and slice the caps. Heat the oil in a skillet and saute the mushrooms for 3 - 4 minutes. Sprinkle with lemon juice and season with salt and pepper.
Step 3/5
Break the blue cheese into pieces. Sort and wash the beetroot leaves and dab dry.
Step 4/5
Cut the cooled polenta into 8 rectangles, brush with a little oil and broil on both sides under a hot broiler or fry in a hot skillet.
Step 5/5
Arrange the beetroot leaves and blue cheese attractively on the polenta slices and top with mushrooms. Season with freshly ground pepper and serve.

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