A very tasty appetizer that is easy to make.
Step 1 of 6: Clean the mushrooms, remove the skin and hollow them out by removing the stem.
Step 2 of 6: Grill them on both sides for a few moments in a pan with a little oil.
Step 3 of 6: Stew the still-frozen peas in a little water and oil until cooked.
Step 4 of 6: Then blend the peas with a little of their cooking broth to obtain a cream.
Step 5 of 6: Combine the cream with the robiola cheese (quantity to taste depending on the desired consistency), Parmesan, salt and pepper.
Step 6 of 6: Fill the mushroom caps with the mixture, add the diced ham and bake at 180 degrees for about five minutes.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk
| Average values | Per serving650 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,531 kJ366 kcal | 236 kJ56 kcal |
| Fat | 15.54 g | 2.39 g |
| of which saturated fatty acids | 8.19 g | 1.26 g |
| Carbohydrates | 30.03 g | 4.62 g |
| of which sugars | 15.54 g | 2.39 g |
| Fibre | 10.21 g | 1.57 g |
| Protein | 32.5 g | 5 g |
| Salt | 0.59 g | 0.09 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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