About
These juicy portobello mushrooms are rich with three cheeses and topped with crunchy toasted pine nuts and a sprinkle of fresh parsley.
These are a great option for lunch served with a salad or as a starter.
Ingredients
- 2 each portabella mushrooms, raw
- 2 tablespoon, grated cheddar cheese
- 1 tablespoon blue cheese
- 1 tablespoon, grated parmesan cheese
- 1 tablespoon parsley, fresh
- 1 tablespoon dry toasted pignolias pine nuts by trader joe's
- 1 tablespoon olive oil
Instructions
- Preheat a broiler to high. Carefully scoop out the mushroom stalk and gills with a teaspoon and discard. Brush with the olive oil and broil for 3-5 minutes or until just tender.
- Divide the grated cheddar cheese between the two mushrooms. Crumble over the blue cheese and sprinkle with the parmesan.
- Return to the broiler for 8-10 minutes or until the mushroom is cooked through and the cheese is bubbling and golden.
- Scatter with the toasted pine nuts and chopped fresh parsley to serve.
Nutrition Facts
- Servings: 2
- Calories: 173.8kcal/727.0kJ (per serving)
- Fat: 15.1g (per serving)
- Carbs: 4.4g (per serving)
- Protein: 6.9g (per serving)
