Baked Mushrooms with Two Types of Stuffings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 371 cal. | (18 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 9.9 mg | (83 %) | ||
| Vitamin K | 220.7 μg | (368 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 26.7 μg | (59 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 114 mg | (120 %) | ||
| Potassium | 1,104 mg | (28 %) | ||
| Calcium | 247 mg | (25 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 129 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 24 large button Mushroom
- vegetable oil (for the baking sheet)
- 200 grams Spinach
- salt
- Nutmeg
- 3 slices day-old Toast
- 2 Tbsps freshly chopped thyme
- 2 Tbsps melted butter
- freshly ground peppers
- 1 small onion
- 1 small Zucchini
- 2 Hungarian wax peppers (green and red)
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 1 splash dry white wine
- 80 grams grated Cheese (such as Emmentaler)
Preparation steps
Clean mushrooms and remove stems. Arrange on an oiled baking sheet, facing upward.
Rinse spinach, blanch in boiling salted water for a few minutes. Squeeze and chop finely. Peel garlic, chop finely and mix with spinach. Season with salt and nutmeg, stuff half of mushrooms with the mixture. Cut off bread crusts and chop. Combine thyme with butter adn bread crumbs, season with salt and pepper. Top spinach mixture with thyme and bread mixture and press gently.
Peel onion and chop finely. Rinse and trim zucchini, dice into small pieces. Rinse and halve bell peppers, remove seeds and ribs, cut into small cubes. Heat oil in a pan and saute all vegetables for about 2-3 minutes. Add tomato paste and saute briefly, add wine. Season with salt and pepper and stuff remaining mushrooms with the mixture. Sprinkle with cheese and bake in preheated oven at 180°C (approximately 350°F) for about 20 minutes. Remove from oven and serve.
