Photo: Matheus Cenali
Estimated Nutrition (whole recipe, rough)
830
Calories
23g
Protein
26g
Fat
129g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Vegetable | 1 tbsp (14g) | 120 |
| Blue Cheese | 1 oz (28g) | 100 |
| Apple | 1 medium (182g) | 95 |
| Walnut | 1 walnut half (4g) | 26 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- 32 large fresh mushrooms
- Vegetable cooking spray
- 3 tablespoons finely chopped celery
- 1/2-cup minced tart apple
- 2 tablespoons fine dry breadcrumbs
- 1 tablespoon chopped fresh parsley
- 2 tablespoons walnuts finely chopped and toasted
- 1-tablespoon blue cheese crumbled
- 2 teaspoons lemon juice
Directions
1
Clean mushrooms with damp paper towels.
2
Remove stems.
3
Finely chop 1/3 cup of stems, reserving remaining stems for another use.
4
Set mushroom caps aside.
5
Coat a small skillet with cooking spray and place over medium-high heat until hot.
6
Add 1/3 cup reserved chopped mushroom stems and celery.
7
Sauté 2 minutes or until tender.
8
Combine celery mix, apple and next 5 ingredients in a small bowl.
9
Stir well.
10
Spoon 1-1/2 teaspoons apple mix into each reserved mushroom cap.
11
Place mushrooms in a 15x10 inch jelly roll pan and bake at 350 for 15 minutes.
Recipe sourced from
fandom