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Ingredients
- 16 fresh cup mushrooms brushed clean (stems removed and reserved)
- 20 g blanched almonds
- 40 g Parmesan cheese cut into pieces (3 cm)
- 40 g butter
- 20 g olive oil
- 60 g eschalots cut into quarters
- 1 garlic clove
- 1 egg
- ½ bunch fresh flat-leaf parsley leaves only
- 1 pinch ground nutmeg
- ½ tsp salt to taste
- 1 - 2 pinches ground black pepper
- Nutrition
- per 1 portion
- Calories
- 262.6 kcal / 1102.9 kJ
- Protein
- 10.1 g
- Fat
- 23.2 g
- Carbohydrates
- 1.2 g
- Fibre
- 3 g
- Saturated Fat
- 9.1 g
- Sodium
- 523.5 mg
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