Stuffed Mushrooms Provencale
50g shallots, minced
2 cloves garlic, minced
2 anchovy fillets, finely chopped
½ Herbs du Provance
10g capers
70g brie, cut into small cubes
1 small tomato, diced (abut 115g)
handful fresh snipped chives
1 tablespoon sherry
4 large, flat mushrooms (Portobello are nice)
Spray a non0stick skillet with a little olive oil and saute the shallots and garlic until softened.
Remove from the heat and add the anchovy, herbs, capers, brie, tomato, chives and sherry. Stir well to combine and divide evenly between the four mushrooms.
Bake in a moderate oven until the mushrooms are cooked through, about 30 minutes.
Makes 1 serving
Nutrition Data per serving
Calories (kcal) 348.0
Carbohydrate (g) 8.5
Protein (g) 22.7
Fat (g) 23.3
Fibre (g) 4.0
50g shallots, minced
2 cloves garlic, minced
2 anchovy fillets, finely chopped
½ Herbs du Provance
10g capers
70g brie, cut into small cubes
1 small tomato, diced (abut 115g)
handful fresh snipped chives
1 tablespoon sherry
4 large, flat mushrooms (Portobello are nice)
Spray a non0stick skillet with a little olive oil and saute the shallots and garlic until softened.
Remove from the heat and add the anchovy, herbs, capers, brie, tomato, chives and sherry. Stir well to combine and divide evenly between the four mushrooms.
Bake in a moderate oven until the mushrooms are cooked through, about 30 minutes.
Makes 1 serving
Nutrition Data per serving
Calories (kcal) 348.0
Carbohydrate (g) 8.5
Protein (g) 22.7
Fat (g) 23.3
Fibre (g) 4.0
Served with 100g Savoy cabbage sauteed with 85g chestnut pieces.
Nutrition Data for full meal
Calories (kcal) 475.9
Carbohydrate (g) 34.6
Protein (g) 26.7
Fat (g) 40.9
Fibre (g) 12.0
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