Stuffed mushrooms. Low carb.
Preheat oven to 350 degrees. Brush mushroom caps with half the olive oil and place gill side up in an oven proof dish just large enough to hold in a single layer. Sprinkle with garlic and drizzle with the remaining oil and season with salt and pepper.
Beat together the cheese, sour cream, egg yolks and tarragon with a pinch of salt. Spoon the mixture into mushroom caps. Bale for about 20 minutes until custard is set and bubbly and mushrooms are soft. Sprinkle more chopped tarragon over mushrooms and serve.
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Serving Size: 1 Serving (256g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 552 | ||
Calories from Fat: 407 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.3g | 60 % | |
Saturated Fat 18g | 90 % | |
Monounsaturated Fat 18.9g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 1698.8mg | 523 % | |
Sodium 283.8mg | 10 % | |
Potassium 631.2mg | 17 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 9.2g | ||
Protein 27.2g | 39 % | |
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: 552
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