Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 8 x Portobello mushrooms
- 6 ounce Dubliner cheese*, grated
- 2 lrg tomatoes, skinned, cored and finely minced
- 1 Tbsp. fresh basil, minced
- 1 x salt and freshly grnd black pepper
- 2 x Large eggs, separated
- 4 Tbsp. Kerrygold Irish butter**, melted
Инструкции
- Directions:Preheat oven to 400 F. Wipe the mushrooms with a damp paper towel, remove the stems, and chop finely. Place the mushrooms, c. side up, on a baking sheet.
- In a bowl, combine the stems, cheese, tomatoes, basil, salt and pepper, and egg yolks. With an electric mixer, beat the egg whites till stiff peaks form. Fold into the cheese mix, then spoon onto the mushrooms. Bake for 20 to 25 min, till the cheese is browned.
- *Dubliner cheese has a hard texture, not unlike a cheddar, but with the sweet, nutty taste of a Swiss and the piquant flavor of an aged Italian-type cheese.
- **Rich, Irish butter said to make pastries flakier, cakes moister, and sauces smoother.
- Serves 8 as a first course,Serves 4 as a side dish.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 4 servings | |
| Calories 93 | |
| Calories from Fat 26 | 28% |
| Total Fat 2.94g | 4% |
| Saturated Fat 0.84g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 48mg | 2% |
| Potassium 1019mg | 29% |
| Total Carbs 11.71g | 3% |
| Dietary Fiber 3.4g | 11% |
| Sugars 5.3g | 4% |
| Protein 7.92g | 13% |
