Baked Cheese with Veggies

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Baked Cheese with Veggies
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
912
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie912 kcal(43 %)
Protein52.31 g(53 %)
Fat69.18 g(60 %)
Carbohydrates21.78 g(15 %)
Sugar added0 g(0 %)
Roughage4.82 g(16 %)
Vitamin A688.54 mg(86,068 %)
Vitamin D1.04 μg(5 %)
Vitamin E0.96 mg(8 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂1.47 mg(134 %)
Niacin15.89 mg(132 %)
Vitamin B₆0.7 mg(50 %)
Folate191.25 μg(64 %)
Pantothenic acid4.15 mg(69 %)
Biotin19.75 μg(44 %)
Vitamin B₁₂3.3 μg(110 %)
Vitamin C7.91 mg(8 %)
Potassium827.22 mg(21 %)
Calcium1,005.22 mg(101 %)
Magnesium67.95 mg(23 %)
Iron2.28 mg(15 %)
Iodine0.15 μg(0 %)
Zinc6.58 mg(82 %)
Saturated fatty acids41.17 g
Cholesterol187.63 mg
Author of this recipe:

Ingredients

for
4
Ingredients
¼ cup
1 tablespoon
2 cups
small Mushrooms
1
2
4
white Camembert (approx. 125 g each)
2

Preparation steps

1.
Toast the pine nuts lightly in a hot, dry frying pan until aromatic.
2.
Heat 1 tbsp butter in a frying pan and briefly fry the mushrooms with the leek and spring onions.
3.
Place one Camembert on each of four pieces of foil. Divide the mushroom mixture, pine nuts and pears between the pieces of foil. Season lightly with ground black pepper and wrap the foil securely around the contents.
4.
Cook on the barbecue for around 15 minutes and serve hot.