eastern-european

Baked Mamaliga with Bryndza and Roasted Mushrooms

This roasted dish pairs bryndza sheep cheese, crumbled with cremini mushrooms, sliced, cornmeal and butter. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

26 g Protein

58 g Carbohydrates

36 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

65g cornmeal (polenta) 241 kcal
302g water 0 kcal
10g butter 72 kcal
58g bryndza sheep cheese, crumbled 233 kcal
144g cremini mushrooms, sliced 32 kcal
6g garlic, minced 9 kcal
7g olive oil 62 kcal
7g fresh parsley, chopped 2 kcal
0.18 tsp (0g) salt 0 kcal
0.18 tsp (0g) black pepper 1 kcal

Cooking instructions

cremini mushroomsgarlicolive oilsaltblack pepper
Heat the oven to 425 F (220 C). Toss mushrooms with 1 tsp olive oil, half the garlic, salt, and pepper; roast on a tray 12-15 minutes.
cornmeal (polenta)water
Meanwhile, bring water to a simmer in a small pot. Whisk in cornmeal and cook, stirring, 5-7 minutes until thick.
buttergarlic
Stir remaining garlic and butter into the mamaliga. Spread into a small ovenproof dish.
bryndza sheep cheesecremini mushroomsolive oilfresh parsley
Dot with bryndza and bake 8-10 minutes until hot and slightly set. Top with roasted mushrooms and chopped parsley; add a final drizzle of olive oil if desired.