Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
349
Calories
27g
Protein
22g
Fat
13g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Chives | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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 tb unsalted butter
- 1 pound mushrooms (any kind), cleaned, trimmed, and cut into quarters or sixths, depending on their size
- 1 small garlic clove, minced
- 2 tb thinly sliced fresh chives
- 1/2 c sour cream
- 3 tb chopped fresh parsley
- Salt and freshly ground pepper
- 3/4 c grated cheese
Directions
1
Melt the butter in a large heavy skillet over medium heat. Add the mushrooms and sauté, stirring, until most of the liquid they release has evaporated and the mushrooms are nicely browned, about 10 minutes. Stir in the chives and remove from the heat.
2
Preheat the oven to 425 degrees F.
3
Stir in the sour cream and parsley and season to taste with salt and pepper. Divide the mushrooms among 4 or 5 ovenproof ramekins placed on a baking sheet. Sprinkle the top of each one liberally with the Gruyère cheese.
Recipe sourced from
fandom