Baked Potatoes with Mushrooms
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
228
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 228 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 30.2 μg | (50 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 893 mg | (22 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Preheat the oven to 220°C (approximately 425°F). Peel the potatoes, rinse and cut lengthwise into thin slices. Place on a parchment paper-lined baking sheet, drizzle with 3 tablespoons olive oil and season with salt and pepper. Bake in preheated oven until golden brown, 25-30 minutes. Turning occasionally while baking.
2.
Meanwhile, trim the mushrooms and cut or tear into small pieces, if needed. Peel the garlic and finely chop. In a frying pan, heat the remaining oil and cook the garlic until translucent. Add mushrooms and herbs and fry until the mushroom liquid has evaporated completely, 5-8 minutes.
3.
Mix cooked potato slices with mushrooms, season to taste with salt and pepper and transfer to bowls. Sprinkle with parsley and serve.
