Roasted Mushrooms
Roasted Mushrooms - A delicious and quick side dish or appetizer.
Healthy, because
Even smarter
Nutritional values
Although mushrooms are practically fat-free, they provide plenty of vitamin D, which otherwise occurs almost exclusively in fatty fish. The vitamin is essential for building bones. Those who do not like fish should therefore eat mushrooms as often as possible, as one portion already covers about three quarters of the requirement.
If you like, you can also use this recipe to prepare portabella mushrooms or porcini mushrooms. The mushrooms stay fresh in the refrigerator for up to two days.
(Percentage of daily recommendation)
| Calorie | 165 cal. | (8 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 25.7 μg | (43 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 25.2 μg | (56 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 678 mg | (17 %) | ||
| Calcium | 187 mg | (19 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 2 g |
Kitchen utensils
Preparation steps
Rinse rosemary, shake dry, pluck needles and chop finely.
Rinse lemon in hot water, wipe dry and finely grate zest. Squeeze juice from lemon and reserve for serving. In a bowl, mix rosemary and lemon zest with olive oil.
Rinse or brush mushrooms and slice thinly. Transfer mushrooms to a baking dish and drizzle with half of the rosemary-lemon oil.
Season mushrooms with salt and pepper. Bake in a preheated oven at 400°F until mushrooms are tender, about 10 minutes.
Sprinkle mushrooms with Parmesan and return to oven. Continue baking until the cheese is slightly browned, about 5 minutes.
Drizzle with remaining herb oil and reserved lemon juice just before serving.
