Stuffed Mushrooms on Tomato Sauce
Stuffed mushrooms on tomato Sauce - High-protein soul food from the oven. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
Stuffed mushrooms are a good source of folic acid, a valuable B vitamin which supports nervous system health.
You can also replace the goji berries with dried tomatoes. Cut them into strips and add them to the cream cheese mixture.
(Percentage of daily recommendation)
| Calorie | 351 cal. | (17 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 33.1 μg | (55 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 13.8 mg | (115 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 34.7 μg | (77 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 955 mg | (24 %) | ||
| Calcium | 274 mg | (27 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 57 μg | (29 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 59 mg |
Ingredients
- Ingredients
- 3 Tbsps Goji berry
- 6 ozs Gorgonzola
- 8 big button Mushroom
- 1 shallot
- 10 ozs Herb cream cheese
- 4 Tbsps Vegetable broth
- 3 Tbsps robust Oats
- salt
- peppers
- 3 sprigs thyme
- 14 ozs chopped Tomatoes (can)
- 1 tsp dried Basil
Kitchen utensils
Preparation steps
Pour hot water over the goji berries and let them soak. Crumble the gorgonzola.
Clean the mushrooms, unscrew the stems and chop them very finely. Peel the shallot, chop it finely as well and mix it with the mushroom stems, cream cheese, vegetable stock, about 3 tablespoons gorgonzola and oat flakes in a bowl. Drain the goji berries, put some aside and add the rest to the cream cheese. Season to taste with salt and pepper.
Wash the thyme, shake dry, remove the leaves, put about half of it in a bowl with the tomatoes, season with salt, pepper and basil and then pour into an oven dish.
Fill the mushrooms with the cream cheese mixture, place on the tomato sauce and crumble over with the remaining gorgonzola.
Bake filled mushrooms in a preheated oven at 350 °F for about 25 minutes. Remove and serve sprinkled with remaining thyme and goji berries.
