Mushrooms with Herb Stuffing
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
261
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 261 kcal | (12 %) | ||
| Protein | 6.2 g | (6 %) | ||
| Fat | 21.7 g | (19 %) | ||
| Carbohydrates | 10 g | (7 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 medium button Mushroom (for filling)
- Fat (for greasing)
- 1 lemon
- 3 scallions
- 3 garlic
- 2 tablespoons whole grain breadcrumbs
- 2 tablespoons olive oil
- 125 grams Double cream cheese (60-75% fat)
- 1 egg yolk
- 25 grams mixed finely chopped Fresh herbs
- herb salt
- freshly ground pepper
Preparation steps
1.
Gently wipe mushrooms with paper towels. Trim the end of the mushrooms. Cut the stems cut off and finely chop. Place mushroom caps on a lined baking pan and drizzle with some lemon juice.
2.
Trim the scallions. Peel garlic and finely chop both. Cook chopped mushrooms, scallions, garlic and bread crumbs in olive oil for about 3 minutes. Cool.
3.
Mix cream cheese, egg yolks, herbs and onion-mushroom mixture. Season with herb salt, pepper and lemon juice. Spoon filling into the mushroom caps. Bake in preheated 200°C (approximately 400°F) about 15 minutes.
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