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| 4 oz |
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Roquefort Cheese, at room temperature |
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| 1/2 cup |
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butter, softened |
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| 1/2 tsp |
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dry mustard |
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| 12 |
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perfectly shaped medium mushroom caps |
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| 1/4 cup |
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ripe or green olives, minced |
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| Cream Roquefort, butter and dry mustard until smooth; set aside. Fill mushrooms with Roquefort mixture and sprinkle with minced olives. |
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| Servings: 6 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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253.73 |
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| Calories From Fat (92%) |
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234.45 |
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% Daily Value |
| Total Fat 26.78g |
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41% |
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| Saturated Fat 11.84g |
|
59% |
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| Cholesterol 44.14mg |
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15% |
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| Sodium 283.28mg |
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12% |
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| Potassium 129.28mg |
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4% |
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| Carbohydrates 3.11g |
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1% |
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| Dietary Fiber 0.64g |
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3% |
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| Sugar 1.43g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 2.47g |
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| Protein 2.35g |
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5% |
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| Recipe Type |
| Appetizer, Snack, Vegetarian |
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| Recipe Source |
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Source: The Mushroom Council
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