Baked Mushrooms with Blue Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 375 cal. | (18 %) | ||
| Protein | 13.92 g | (14 %) | ||
| Fat | 25.12 g | (22 %) | ||
| Carbohydrates | 25.61 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.89 g | (6 %) |
| Vitamin A | 187.85 mg | (23,481 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.52 mg | (4 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 2.86 mg | (24 %) | ||
| Vitamin B₆ | 0.15 mg | (11 %) | ||
| Folate | 41.59 μg | (14 %) | ||
| Pantothenic acid | 0.86 mg | (14 %) | ||
| Biotin | 4.63 μg | (10 %) | ||
| Vitamin B₁₂ | 0.53 μg | (18 %) | ||
| Vitamin C | 10.63 mg | (11 %) | ||
| Potassium | 202.89 mg | (5 %) | ||
| Calcium | 248.54 mg | (25 %) | ||
| Magnesium | 18.72 mg | (6 %) | ||
| Iron | 2.29 mg | (15 %) | ||
| Iodine | 14.75 μg | (7 %) | ||
| Zinc | 1.21 mg | (15 %) | ||
| Saturated fatty acids | 11.87 g | |||
| Cholesterol | 103.41 mg |
Ingredients
- Ingredients
- 8 Prince mushrooms (or other wild mushrooms)
- 2 garlic cloves
- 1 onion
- 2 Tbsps olive oil
- 120 grams Blue cheese
- 3 Tbsps freshly chopped Fresh herbs (such as thyme and rosemary)
- 1 egg yolk
- 50 grams White bread crumbs
- salt
- freshly ground peppers
- olive oil (for the pan)
- 250 grams wide Beans
- ½ Radicchio
- 100 grams Whipped cream
- 1 Tbsp lemon juice
- 1 Tbsp freshly chopped parsley
- 1 Tbsp scallions
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Trim mushrooms, carefully remove stems and hollow out caps. Chop mushroom stems into small pieces. Peel garlic and onion and chop finely. Heat oil in a pan and saute onion and garlic until translucent. Add chopped mushroom stems and sauté briefly. Continue to simmer until resulting liquids are gone. Remove the pan from the heat and let cool slightly. Crumble half of blue cheese into a bowl and mix with herbs, egg yolks and breadcrumbs. Add onion mixture to the bowl, mix and season with salt and pepper. Fill mushroom caps with blue cheese mixture.
Place mushroom caps in an oiled baking dish and bake for about 20 minutes in the preheated oven until golden brown.
Rinse beans, trim, cut in half or thirds and blanch for about 6 minutes in a pot of boiling salted water. Drain, rinse with cold water and drain again. Rinse lettuce, trim, shake dry and tear into small pieces.
For the dressing, mix sour cream in a bowl with lemon juice and 1-2 tablespoons water. Add parsley and chives, mix and season with salt and pepper.
Arrange lettuce and beans on plates, place mushrooms on top, crumble remaining blue cheese on top and serve with the dressing.
