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Bakerandahalf
Truffle mushroom macaroons
Macaron of champignon, truffle panade, cream cheese, parsley and beet spread.
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Ingredients
Directions
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Wipe the mushrooms. Cut out the stalks and distribute the truffle tapenade over the cavities.
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Mix the cream cheese with the beet spread. Put the mixture in a piping bag and spray a circle on half of the mushrooms.
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Press the other mushrooms with the bottom. Garnish with some leaves of flat parsley.
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Nutrition
25Calories
Sodium2% DV40mg
Fat3% DV2g
Protein2% DV1g
Carbs0% DV1g
Fiber4% DV1g
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