Mushroom and Goat's Cheese Filo Triangles
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
66
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 66 cal. | (3 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.1 mg | (1 %) | ||
| Vitamin K | 3.9 μg | (7 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 7 μg | (2 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 104 mg | (3 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 8 mg | (3 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
32
- Ingredients
- ½ cup butter (plus 4 tbsp, melted)
- 10 cups Mushrooms (chopped)
- 1 shallot (finely chopped)
- salt
- freshly ground peppers
- 2 cloves garlic cloves (crushed)
- 1 Tbsp chopped thyme
- ⅔ cup Goat cheese (crumbled)
- 8 sheets gluten-free Filo dough
- To garnish
- snipped Chives
Preparation steps
1.
Heat the butter in a large frying pan and cook the mushrooms and shallot over a low heat for about 10 minutes, stirring occasionally, until the mushrooms are tender and their liquid has evaporated.
2.
Stir in the garlic and thyme and cook for a further 2 minutes, stirring. Remove from the heat, season to taste with salt and pepper and cool slightly.
3.
Place in a food processor and blend to a coarse puree. Put into a bowl and stir in the cheese. Set aside to cool.
4.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line a large baking tray with non-stick baking paper.
5.
Lay 1 sheet of filo on a work surface; keep the rest covered with a damp tea towel.
6.
Brush the filo sheet with melted butter and cut lengthwise into 4 even strips.
7.
Place 1 level tablespoon of the mushroom filling in a corner of one of the strips, about 1/2 inch from the top. Fold the corner down to form a triangle. Continue folding the triangle onto itself, across and down, to form a neat triangle. Place on the baking tray.
8.
Repeat with the remaining filo, melted butter and mushroom filling.
9.
Brush the triangles with melted butter and bake for about 20 minutes, until browned and crisp. Serve warm garnished with chives.
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