Lemony Mushroom-and-Pine-Nut Stuffing Muffins

Lemony Mushroom-and-Pine-Nut Stuffing Muffins
14 Ingredients
  • 1 cup(s) (4 1/2 ounces) pine nuts
  • 1 loaf(s) (14-ounce) brioche, crusts removed, bread cut into 1-inch dice
  • 1/4 cup(s) extra-virgin olive oil
  • 1 medium red onion, cut into 1/4-inch dice
  • 1  celery rib, cut into 1/4-inch dice
  • 1 pound(s) assorted mushrooms — such as shiitake, oysters, and chanterelles, shiitake stems trimmed, caps thinly sliced
  • Kosher salt
  • Freshly ground pepper
  • 1 cup(s) heavy cream
  • 2 large eggs
  • 1/2 cup(s) chicken stock or low-sodium broth
  • Finely grated zest of 1 lemon
  • Juice of 2 lemons
  • 1 cup(s) chopped parsley
Nutrition
267
13% daily value
14 servings
                                       
                                            low-​sugar
     

Fat

29% 19

Saturated

28% 6

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 4

Carbs

7% 20

Carbs (net)

- 17

Fiber

12% 3

Sugars

- 2

Sugars, added

- 0

Protein

12% 6

Cholesterol

21% 64

Sodium

13% 311

Calcium

6% 62

Magnesium

9% 40

Potassium

7% 339

Iron

17% 3

Zinc

11% 1

Phosphorus

19% 134

Vitamin A

13% 118

Vitamin C

15% 13

Thiamin (B1)

15% 0

Riboflavin (B2)

21% 0

Niacin (B3)

20% 3

Vitamin B6

6% 0

Folate equivalent (total)

14% 55

Folate (food)

- 38

Folic acid

- 10

Vitamin B12

5% 0

Vitamin D

14% 2

Vitamin E

12% 2

Vitamin K

67% 80
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