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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 375*F. | 2. Finely chop the mushroom stems. Heat 1 tbls. olive oil in a small nonstick skillet over medium high heat. Saute the chopped mushroom stems and the shallots for 4-5 minutes, stirring often. | 3. Add the garlic and almonds, and season with salt. Stir well and saute 2 more minutes. Turn off the heat and add the parsley, herbes de Provence(or thyme), and whole wheat bread crumbs. | 4. Pour the vegetable stock into a food processor, then the rest of the stuffing. Pulse several times to get a fine mixture, almost a paste. | 5. Toss the mushroom caps with olive oil. Fill each mushroom with the stuffing. | 6. Sprinkle grated Pecorino cheese over each mushroom and bake for 20-25 minutes, until the cheese browns a little and the mushrooms are warmed through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
button mushroom	20			504.3333	0.0	112.2	2.8333
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
shallot	2	tablespoons	minced	14.4	3.36	0.5	0.02
garlic clove	1		minced	-	-	-	-
almond	2	tablespoons	chopped	240.44799999999998	0.0	0.0	27.2
salt				-	-	-	-
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
herbes de thyme	1	teaspoon		504.3333	0.0	112.2	2.8333
wheat bread crumb	2	tablespoons		504.3333	0.0	112.2	2.8333
vegetable stock	2 -3	tablespoons		0.0	0.0	0.0	0.0
pecorino cheese	2	tablespoons	grated	504.3333	0.0	112.2	2.8333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.