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- 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
- per 1 portion
- 1102.9 kJ / 262.6 kcal
- 10.1 g
- 1.2 g
- 23.2 g
- Saturated Fat
- 9.1 g
- 3 g
- 523.5 mg