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Ingredients
- 30 g de parmesan
- 2 c. à soupe de chapelure
- 8 gros champignons de Paris à farcir
- 2 blancs de poulet, en morceaux (400 g environ)
- 4 tiges de cerfeuil frais, effeuillées
- 1 oignon, coupé en quatre
- du sel
- du poivre moulu
- 1 c. à soupe d'huile d'olive, et un peu pour le plat
- Nutrition
- per 1 portion
- Calories
- 1091 kJ / 260 kcal
- Protein
- 30 g
- Carbohydrates
- 8 g
- Fat
- 11 g
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