From mustardandco.com
Heat butter and olive oil over medium heat. Once the butter is melted, add the mushrooms and thyme, and season with salt and pepper. Cook until they become crisp and set aside to cool. Cut the eggs in half and scoop out the yolks. Place egg yolks, mascarpone cheese, Mayo, mustard, a dash of salt and pepper in food processor. Blend until completely smooth. Fill the egg whites with yolk mixture and garnish with mushrooms.
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Serving Size: 1 Serving (38g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 70 | ||
Calories from Fat: 52 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 112.5mg | 35 % | |
Sodium 75.8mg | 3 % | |
Potassium 56.4mg | 1 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.8g | ||
Protein 3.5g | 5 % | |
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: 70
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