Photo: Andrew Ridley
Parmesan & hazelnut stuffed mushrooms with pesto dressing
9 ingredients
Serves 2
openrecipes
Baked flat mushrooms with a cheesy nut stuffing, a quick and easy meat-free supper
Estimated Nutrition (whole recipe, rough)
304
Calories
15g
Protein
21g
Fat
16g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Hazelnut | not in our table | 0 |
| Water | not in our table | 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
- 8 flat mushrooms , 6 with the stems removed and 2 finely chopped
- olive oil
- 1 garlic clove , finely chopped
- 1 onion , finely chopped
- 50g hazelnuts , toasted and chopped
- small bunch parsley , chopped
- 50g parmesan , finely grated
- 50g bag watercress
- 2 tbsp pesto mixed with 1 tbsp warm water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes