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Ingredientes
- 12 lrg mushrooms
- 1/2 bn spinach, washed in several changes of water
- 4 ounce ,/125g chorizo, removed from casing if necessary
- 1 x egg, beaten
- 1 x little extra virgin olive oil
Direcciones
- Clean mushrooms and trim stems. Brush the tops with extra virgin olive oil and lay them upside down on a baking pan. Chop the stems and set them aside.
- Wash the spinach thoroughly, till no more sand appears in the washing water. Remove any tough stems. Cook till barely tender just in the water clinging to the leaves. Press out excess water and chop coarsely. Mix with the chorizo, egg and stems.
- Fill mushroom caps with the mix. Bake at 350 F/180 C till the mushrooms are tender and the filling cooked, about 20 min, depending on the size of the mushrooms. Serve warm.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 434g | |
| Calories 150 | |
| Calories from Fat 51 | 34% |
| Total Fat 5.76g | 7% |
| Saturated Fat 1.55g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 172mg | 7% |
| Potassium 1593mg | 46% |
| Total Carbs 13.56g | 4% |
| Dietary Fiber 5.4g | 18% |
| Sugars 5.27g | 4% |
| Protein 17.31g | 28% |
