Baked Potatoes with Mushrooms

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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
228
calories
Calories
How many calories can I eat?

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie228 cal.(11 %)
Protein7 g(7 %)
Fat13 g(11 %)
Carbohydrates21 g(14 %)
Sugar added0 g(0 %)
Roughage3.6 g(12 %)
Our nutritional traffic light explained
more nutritional values 
Vitamin A0 mg(0 %)
Vitamin D1.9 μg(10 %)
Vitamin E1.7 mg(14 %)
Vitamin K30.2 μg(50 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin8 mg(67 %)
Vitamin B₆0.3 mg(21 %)
Folate46 μg(15 %)
Pantothenic acid2.6 mg(43 %)
Biotin16.5 μg(37 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C31 mg(33 %)
Potassium893 mg(22 %)
Calcium31 mg(3 %)
Magnesium44 mg(15 %)
Iron2.6 mg(17 %)
Iodine22 μg(11 %)
Zinc1.1 mg(14 %)
Saturated fatty acids1.8 g
Uric acid81 mg
Cholesterol0 mg
Complete sugar2 g
Author of this recipe:
EAT-SMARTER
all recipes of this author

Ingredients

for
4
Ingredients
500 grams waxy potatoes
5 Tbsps olive oil
salt
freshly ground peppers
400 grams mixed Mushrooms (chanterelles, oyster mushrooms, ceps)
2 garlic cloves
1 tsp freshly chopped thyme
1 tsp freshly chopped rosemary
1 Tbsp freshly chopped parsley
How healthy are the main ingredients?
potatoMushroomolive oilparsleythymerosemary
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Preparation steps

1.

Preheat the oven to 220°C (approximately 425°F). Peel the potatoes, rinse and cut lengthwise into thin slices. Place on a parchment paper-lined baking sheet, drizzle with 3 tablespoons olive oil and season with salt and pepper. Bake in preheated oven until golden brown, 25-30 minutes. Turning occasionally while baking.

2.

Meanwhile, trim the mushrooms and cut or tear into small pieces, if needed. Peel the garlic and finely chop. In a frying pan, heat the remaining oil and cook the garlic until translucent. Add mushrooms and herbs and fry until the mushroom liquid has evaporated completely, 5-8 minutes.

3.

Mix cooked potato slices with mushrooms, season to taste with salt and pepper and transfer to bowls. Sprinkle with parsley and serve.

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