Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
431
Calories
15g
Protein
28g
Fat
32g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Wheat Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons butter
- 6 shallots, finely chopped
- 1 pound mushrooms, finely diced
- 1/2 cup cream cheese
- 1/4 cup soft whole wheat bread crumbs
- 2 tablespoons finely chopped fresh parsley
- 1/4 teaspoon rosemary
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard
- 2 eggs, lightly beaten
- salt to taste
Directions
1
Melt butter in heavy saucepan.
2
Add shallots and saute 2 minutes.
3
Add rosemary, parsley, salt and pepper. Saute for another 2 minutes.
4
Add mushrooms, cheese, bread crumbs and mustard. Mix well and remove from
5
heat. Adjust seasonings if necessary.
6
Add egg and stir ingredients well.
7
Butter loaf pan and fill with mushroom mixture.
8
Bake at 325 F for 1-1/2 to 2 hours or until toothpick inserted in middle comes out clean. Allow to cool before unmolding.
Recipe sourced from
fandom