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Broccoli-Stuffed Portabello Mushrooms with Dijon-Cheddar Sauce
ERICA'S RECIPES14Ingredients
50Minutes
410Calories
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Ingredients
US|METRIC
3 SERVINGS
- 6 mushroom caps (large portabello)
- olive oil cooking spray (or olive oil in a mister)
- 10 oz. broccoli florets (fresh)
- 1 cup fresh bread crumbs (made from day-old bread)
- 2 Tbsp. Italian parsley (fresh, chopped)
- 1 Tbsp. fresh thyme leaves (chopped)
- 1 egg (lightly beaten)
- 3/4 tsp. kosher salt (divided)
- cracked pepper (pinch fresh)
- 2 tsp. unsalted butter
- 2 tsp. all-purpose flour
- 1 cup milk (not skim)
- 1 cup shredded sharp cheddar cheese
- 1 tsp. Dijon mustard (country-style)
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol125mg42% |
| Sodium1190mg50% |
| Potassium710mg20% |
| Protein23g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber4g16% |
| Sugars10g |
| Vitamin A30% |
| Vitamin C150% |
| Calcium50% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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