Blue Cheese Stuffed Mushrooms
Servings:
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Ingredients
Instructions
Nutrition
| 500 g | Mushrooms | |
| .5 | Onions | |
| 1 tbsp | Lemon juice | |
| 2 tbsp | Butter | |
| 120 g | Cream cheese | |
| 70 g | Blue cheese | |
| 4 cloves | Garlic | |
| 1 tbsp | Olive oil | |
| 2 tbsp | White wine | |
| 50 g | Breadcrumbs |
- Preheat oven to 400 F degrees. Clean the mushrooms using a mushroom brush and then gently remove the stems without breaking the mushrooms. Place the mushrooms stems side down on a baking pan and bake them for 10 to 15 minutes until the water leaks out of them. Soak up any additional moisture with paper towels.
- Chop the mushroom stems. In a skillet add the butter and olive oil and heat until butter melts over medium heat. Add the chopped onion and garlic and cook until onion is translucent. Add chopped mushroom stems and cook for an additional 3 minutes.
- Add the wine, lemon juice and bread crumbs and stir. Add the cream cheese and mix well, until cream cheese is melted and well incorporated in the mixture. Add blue cheese, stir and cook for an additional couple minutes.
- Fill the mushrooms with the filling. Bake for 10 to 15 minutes. Garnish with parsley.
Fat:
13g
Saturates:
6g
Sugars:
5g
Protein:
9g
Carbs:
18.8g
Fiber:
1.2g
26.8%
Calories
19%
Carbs
10.6%
Protein
32.5%
Fat
4.8%
Fiber