Try this Foie Gras and Portobello Beggar's Purses recipe, or contribute your own.
Suggest a better description1. Preheat oven to 350.
2. Stack three phyllo dough sheets for each beggar's purse, brushing each layer with olive oil and dusting with salt and pepper before adding the next one.
3. Place a small cleaned portobello in the center of each phyllo stack, stem side up, forming a 'cup' for the foie gras.
4. Place 1 tablespoon of foie gras in the 'cup' of the portobello.
5. Pull up the sides of the phyllo stack to form the purse. Tie with butcher's twine. Refrigerate if necessary.
6. Bake the purses at 350 until golden brown. Remove from oven, let them rest for a few minutes.
7. Remove butcher's twine. Cut in half vertically to expose interior garnish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Recipe (27g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 239 | ||
Calories from Fat: 239 (100%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 27g | 36 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 155.6mg | 5 % | |
Potassium 0.3mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 239
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.