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Ingredients
- 4 x extra large Portabellas
- 3 Tbsp. Extra virgin olive oil
- 1/2 c. Onions, chopped
- 2 clv garlic, chopped
- 1 x Red pepper, diced
- 3 Tbsp. Celery, minced
- 2 Tbsp. Flour
- 3/4 c. Light cream
- 1 x and 1/2 c. Baby Swiss, shredded
Directions
- 1. Preheat oven to 350 degrees.
- 2. Scrape the black underside of the mushrooms (mantle) with a spoon and throw away.
- 3. Trim stems from the mushrooms and chop fine.
- 4. Heat the oil in a skillet and when warm add in the mushroom stems, onion, garlic, pepper and celery. Sauté 2 to 3 min, then dust the mix with flour.
- 5. Add in the cream and cook till thick, stirring often. Remove from heat and add in half of the cheese. Mix well. Divide mix equally in the mushroom caps. Sprinkle with the rest of cheese.
- 6. Set aside and let cold. Bake for 15 min or possibly till lightly browned, serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 4 servings | |
| Calories 230 | |
| Calories from Fat 169 | 73% |
| Total Fat 19.12g | 24% |
| Saturated Fat 6.86g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 29mg | 1% |
| Potassium 550mg | 16% |
| Total Carbs 12.49g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.43g | 2% |
| Protein 4.21g | 7% |
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Reviews
September 3, 2010
This recipe looks so good. I've made something similar and used Gruyere cheese instead of the swiss and that give's it a nice little tangy bite to the flavor. Nice recipe!This is a variation
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