Baked Stuffed Portobello Mushrooms
(1 vote)
(1 vote)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
398
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 398 cal. | (19 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.5 g | (52 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 15 μg | (75 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 112.1 μg | (187 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 3.2 mg | (291 %) | ||
| Niacin | 43.8 mg | (365 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 209 μg | (70 %) | ||
| Pantothenic acid | 16.2 mg | (270 %) | ||
| Biotin | 125.2 μg | (278 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 3,051 mg | (76 %) | ||
| Calcium | 201 mg | (20 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 10.4 mg | (69 %) | ||
| Iodine | 143 μg | (72 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 440 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 20 Portobello Mushroom
- 2 garlic cloves
- 1 onion
- 2 Tbsps olive oil
- 3 Tbsps freshly chopped Fresh herbs (such as thyme and parsley)
- 1 egg yolk
- 2 Tbsps chopped Pine nuts
- 3 Tbsps freshly grated Parmesan
- 3 Tbsps White bread crumbs
- salt
- Red pepper flakes
- olive oil (for the pan)
Preparation steps
1.
Preheat oven to 200°C / 400°F.
2.
Trim mushrooms, carefully remove stems and hollow mushroom caps. Chop mushroom stems into small pieces. Peel garlic and onion and chop finely.
3.
Sauté onion and garlic in hot oil until translucent. Add mushroom stems and sauté briefly. Evaporate resulting liquid if needed. Remove the pan from heat and let cool slightly. Mix mushroom and oinion with herbs, egg yolk, pine nuts, Parmesan and breadcrumbs. Season with salt and red pepper flakes and fill mushroom caps with mushroom mixture.
4.
Place mushroom caps in an oiled baking dish and bake until golden brown, about 20 minutes, in the preheated oven. Serve immediately on a plate.
5.
If desired, serve with a fresh salad.
