Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
732
Calories
26g
Protein
10g
Fat
136g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Blue Cheese | 1 oz (28g) | 100 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 lbs medium-sized mushrooms, about 36
- 1/4 lb blue cheese
- 1 tablespoon minced green onions
- 1 teaspoon Worcestershire sauce
- 1 pint cherry tomatoes (you need 1 for every 2 mushrooms; i.e., if you have 36 mushrooms you need 18 cherry tomatoes)
- 3 tablespoons dry breadcrumbs
- =
Directions
1
Clean mushrooms and remove stems; reserve for another use.
2
Place mushroom caps, rounded side down, in an ungreased 13x9 baking dish.
3
Blend together onion, cheese and worcestershire sauce; set aside.
4
Wash cherry tomatoes, dry, and cut in half.
5
Into each mushroom cap place about 1/4 tsp bread crumbs, then a scant 1/2 tsp cheese mixture, then top with a tomato half, cut side down.
6
Bake in a preheated 375F oven for 15 to 20 minutes, or until mushrooms are tender.
Recipe sourced from
fandom