Blue cheese and walnut mushroom caps (recipe)
| Blue cheese and walnut mushroom caps (recipe) | |
|---|---|
| Name | Blue cheese & walnut mushroom caps |
| Ingredients | White mushrooms • Olive oil • Walnuts • Butter • Blue cheese |
| Cooktime (in hours) | 0.25 |
| Preptime (in hours) | 0.166666667 |
| Totaltime (in hours) | 0.416666667 |
| Keto friendliness | Keto friendly |
| Calories | 221.6 |
| Fat | 20.2 |
| Protein | 7.7 |
| Carbohydrate | 5.1 |
| Fiber | 1.5 |
| Net carbohydrates | 3.6 |
| Sugar | 2.5 |
| Saturated fat | 7.2 |
| Cholesterol (mg) | 24.4 |
| Sodium | 296.1 |
| Servings | 6 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Blue cheese and walnut mushroom caps (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Recipe instructions
- Preheat oven to 350 degrees.
- Pop the stems out of the mushrooms and transfer caps to a medium bowl. Drizzle 2 tablespoons olive oil over mushrooms and sprinkle with salt and pepper.
- Arrange caps, stem side down, on a baking sheet and bakein preheated oven for 10-12 minutes until mushrooms begin to release water. Remove caps from oven and cool.
- In a food processor, finely chop walnuts and dried apples. Add butter and blue cheese and pulse to blend.
- Wrap the cheese filling in Saran Wrap and chill for 15 minutes. Scoop out heaping teaspoon sized portions of filling and lightly roll into balls.
- Press a ball into the cavity of each cooled mushroom cap. Arrange filled caps on a baking tray, filled side up.
- Before serving, return caps to hot oven for 5 minutes.
- Mushrooms can be prepared and stuffed 24-hours in advance and simply heated to serve.
Food tags
Vegetable, Savory,, Easy, Inexpensive
Blue cheese and walnut mushroom caps (recipe) details
Time:
Prep Time in Hours and Mins:25M
"
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Contributors: Prab R. Tumpati, MD
