Mushroom-stuffed mushrooms

Mushroom-stuffed mushrooms

4.6 49 rating

Prep. 20 min

Total 50 min

4 portions

Ingredients

fresh cup mushrooms brushed clean (stems removed and reserved)
16
blanched almonds
20 g
Parmesan cheese cut into pieces (3 cm)
40 g
butter
40 g
olive oil
20 g
eschalots cut into quarters
60 g
garlic clove
1
egg
1
fresh flat-leaf parsley leaves only
½ bunch
ground nutmeg
1 pinch
salt to taste
½ tsp
ground black pepper
1 - 2 pinches

Difficulty

easy

Nutrition per 1 portion

Sodium 523.5 mg

Protein 10.1 g

Calories 1102.9 kJ / 262.6 kcal

Fat 23.2 g

Fibre 3 g

Saturated Fat 9.1 g

Carbohydrates 1.2 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Focus on: Mushrooms 10 Recipes
Australia and New Zealand

You might also like...

Capsicum and potato tortillas with olive tapenade

Capsicum and potato tortillas with olive tapenade

35 min

Stuffed mushrooms with Manchego cheese

Stuffed mushrooms with Manchego cheese

40 min

Roasted vegetables with horseradish cream

Roasted vegetables with horseradish cream

40 min

Zoodles with broccoli pesto (Thermomix® Spiralizer, using modes)

Zoodles with broccoli pesto (Thermomix® Spiralizer, using modes)

30 min

Beetroot, feta and spinach quiche

Beetroot, feta and spinach quiche

1 h 40 min

Dukkah eggs with asparagus and feta

Dukkah eggs with asparagus and feta

30 min

Mushroom tart

Mushroom tart

50 min

Tomatoes stuffed with mushrooms and nuts

Tomatoes stuffed with mushrooms and nuts

1 h 5 min

Spinach and ricotta patties with tomato sauce

Spinach and ricotta patties with tomato sauce

30 min

Cauliflower, broccoli and blue cheese gratin

Cauliflower, broccoli and blue cheese gratin

1 h

Vegetable bake with goat's feta

Vegetable bake with goat's feta

1 h 30 min

Ricotta dumplings with napoli sauce

Ricotta dumplings with napoli sauce

55 min