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Lupe Boudreaux
Filled Portobello's
French mushrooms with white cheese, lime and watercress.
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Ingredients
Directions
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Brush the mushrooms thinly with oil and sprinkle with salt and pepper.
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Grate 1/2 teaspoon of the green lime zest. Prepare the lime zest and the thyme leaves through the cheese and season with (freshly ground) pepper.
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Spread the cheese mixture over the open bottom of the portobello's. Put them with the caps down for 7-10 min. On the barbecue until the cheese has melted.
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Serve the portobello with watercress.
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Nutrition
210Calories
Sodium0% DV0g
Fat22% DV14g
Protein16% DV8g
Carbs4% DV11g
Fiber0% DV0g
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