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Mushroom and Blue Cheese Bites

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Mushroom and Blue Cheese Bites
428
calories
Calories
0
Print
easy
Difficulty
1 hr
Preparation
Nutritions
Fat34.4 g
Saturated Fat Acids13.14 g
Protein21.56 g
Roughage0.46 g
Sugar added0 g
Calorie428
1 serving contains
Calories428
Protein/g21.56
Fat/g34.4
Saturated fatty acids/g13.14
Carbohydrates/g9.48
Added sugar/g0
Roughage/g0.46
Cholesterol/mg44.36
Vitamin A/mg160.87
Vitamin D/μg0.32
Vitamin E/mg0.18
Vitamin B₁/mg0.03
Vitamin B₂/mg0.22
Niacin/mg4.51
Vitamin B₆/mg0.07
Folate/μg10.27
Pantothenic acid/mg0.53
Biotin/μg0.51
Vitamin B₁₂/μg0.76
Vitamin C/mg4.22
Potassium/mg107.33
Calcium/mg628.02
Magnesium/mg25.54
Iron/mg0.77
Iodine/μg1.8
Zinc/mg1.73

Recipe author: EAT SMARTER
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 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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