John Myers
Contents
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Ingredients
- 500 g Fresh mushrooms
- 200 ml Cream 10% fat
- 200 g Gorgonzola
- 1 tbsp Finely chopped parsley
- Salt and pepper
- 1 Meggle light baguette
- 50 g Grated Emmental
Instructions
- Clean the mushrooms with a brush, remove the stem completely. Place upside down in an ovenproof dish, cut the gorgonzola into small pieces and press into the mushrooms. Mix the cream with salt and pepper, add the rest of the Gorgonzola and stir in. Place on the mushrooms and bake in the oven at 200 degrees for about 35 minutes. After 25 minutes, sprinkle the Emmental on the mushrooms. Bake the baguette on the grid next to it. Sprinkle the mushrooms with the parsley to serve.
Nutrition
Serving: 100gCalories: 130kcalCarbohydrates: 1.3gProtein: 8.3gFat: 10.2g
