Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
252
Calories
10g
Protein
21g
Fat
9g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Mexican Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
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 ounces soft white cheese, suchas farmer or Monterey jack
- 2 ounces butter
- 1 to 2 teaspoons minced garlic
- 2 teaspoons Mexican lime juice
- 1 tablespoon chopped cilantro leaves
- Salt and pepper, to taste
- 1 pound large fresh mushrooms
Directions
1
Bake these mushrooms on an outdoor grill in a foil pan or in a double thickness of heavy-duty foil.
2
Combine all ingredients except mushrooms in a small bowl. Remove stems from mushrooms. Wipe mushrooms with a damp cloth to clean. Fill mushroom centers with mixture. Place mushrooms in a small foil pan that you have coated with nonstick spray, cover with foil, and grill for 20 minutes until soft. Or bake in a preheated 350 degree F oven for the same amount of time.
3
Category:Southwestern Recipes
4
Category:Southwestern Vegetarian
Recipe sourced from
fandom