Dip de alcachofa y portobello

Dip de alcachofa y portobello

4.8 50 ratings

Prep. 5 min

Total 30 min

4 porciones

Ingredients

1 pan campesino mediano
110 g de queso parmesano
150 g de queso Gruyère
1 diente de ajo
3 ramas de perejil sólo las hojas
230 g corazones de alcachofa
90 g de hongos portobello, frescos sin tallo
185 g de crema para batir (30-40% grasa)
180 g de queso crema
30 g de mantequilla

Difficulty

easy

Nutrition per 1 porción

Protein 66 g

Calories 7207 kJ / 1716 kcal

Fat 131 g

Fibre 4 g

Carbohydrates 74 g

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