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Debbie Kumanchik
Portobello with blueberry cheese and leek
A tasty French recipe. The vegetarian appetizer contains the following ingredients: portobello mushrooms, blue veal cheese (eg Roquefort or Fourme dAmbert), sun-dried tomatoes in oil (finely chopped), leeks, freshly ground black pepper and oil to grease.
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Ingredients
Directions
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Cut the stem of the mushrooms. Crumble the cheese over a bowl and mix the tomatoes through it. Cut the leeks into wafer-thin rings and scoop them through the cheese mixture. Add pepper to taste. Spread the hat of the mushrooms thinly with oil and fill them with the cheese mixture.
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Place the portobello's on the convex side on a greased grid over hot fire and grill them for 2 minutes. Slide them to a less hot part of the barbecue and cover them loosely with a piece of aluminum foil or the lid. Grill them for another 5-10 minutes, until the cheese has melted.
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Nutrition
210Calories
Sodium39% DV940mg
Fat23% DV15g
Protein26% DV13g
Carbs2% DV6g
Fiber28% DV7g
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