Of which 3.1 g sugars and 8.2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Selenium (mushrooms) · Vitamin D (mushrooms) · Calcium (cheese)
Allergens milk, tree nuts
Stuffed mushrooms with goat cheese and walnuts
A quick appetizer that looks restaurant-made, ready in 22 minutes.
Ingredients
- 4 large portobello mushrooms (320 g / 11½ oz) — stem removed
- 80 g (2¾ oz) fresh goat cheese
- 30 g (1 oz) walnuts, roughly chopped
- 2 tsp fresh thyme (2 g)
- 1 tbsp olive oil (10 g)
- 2 cloves garlic, minced (6 g)
- salt and pepper, to taste
Method
- Wipe the mushrooms clean with a damp cloth and remove the stems.
- Brush them inside and out with olive oil and season with salt and pepper.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook. The English edition is coming soon.
This recipe isn't in an ebook yet. Newsletter subscribers are the first to know when it is.
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