Dip de alcachofa y portobello - Cookidoo® – the official Thermomix® recipe platform
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Ingredients
- 1 pan campesino
- 110 g de queso parmesano
- 150 g de queso Gruyère
- 1 diente de ajo
- 3 ramas de perejil
- 230 g corazones de alcachofa
- 90 g de hongos portobello, frescos
- 185 g de crema para batir (30-40% grasa)
- 180 g de queso crema
- 30 g de mantequilla
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