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Mushroom Caps Stuffed with Leeks and Fromage Blanc Recipe

Mushroom Caps Stuffed with Leeks and Fromage Blanc Recipe

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Mushroom Caps Stuffed with Leeks and Fromage Blanc

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Ingredients:

Serving

1 large leek white julienned
2 tbsp extra virgin olive oil
1/2 tsp kosher salt
4 oz fromage blanc
2 tbsp parmigiano-reggiano finely grated
black pepper
18 cremini mushrooms cleaned, stemmed
white truffle oil

Directions:

Preheat the oven to 400°F. Brush a baking sheet with olive oil.
Heat the leeks and olive oil in a small sauté pan over medium heat. Add the 1/2 teaspoon salt. Cook, stirring often to prevent browning, for 8 to 10 minutes, until wilted and tender, but not browned. Transfer to a small bowl and let cool.
Add the fromage blanc and Parmigiano to the leeks and stir to mix well. Season with salt and pepper. Scoop up about 1 heaping teaspoon of the mixture and spoon into the bottom of the mushrooms. Set on the prepared baking sheet.
Bake in the top third of the oven for 10 to 12 minutes, until the cheese mixture begins to brown and the mushrooms become tender to the bite. Transfer to a serving plate and drizzle with a few drops of truffle oil. Enjoy with a chardonnay with great structure and rich fruit flavors.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	73.1 Kcal (306 kJ)
Calories from fat	56.39 Kcal
		% Daily Value*
Total Fat	6.27g	10%
Cholesterol	4.44mg	1%
Sodium	206.37mg	9%
Potassium	0.05mg	0%
Total Carbs	0.63g	0%
Protein	3.52g	7%

Amount Per 100 g
Calories	250.53 Kcal (1049 kJ)
Calories from fat	193.26 Kcal
		% Daily Value*
Total Fat	21.47g	10%
Cholesterol	15.22mg	1%
Sodium	707.3mg	9%
Potassium	0.17mg	0%
Total Carbs	2.16g	0%
Protein	12.06g	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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