Baked Stuffed Portobello Mushrooms

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Baked Stuffed Portobello Mushrooms
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Health Score:
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
239
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie239 kcal(11 %)
Protein8.3 g(8 %)
Fat13.98 g(12 %)
Carbohydrates22.39 g(15 %)
Sugar added0 g(0 %)
Roughage3.89 g(13 %)
Vitamin A70.21 mg(8,776 %)
Vitamin D0.03 μg(0 %)
Vitamin E0.21 mg(2 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.09 mg(8 %)
Niacin1.45 mg(12 %)
Vitamin B₆0.1 mg(7 %)
Folate28.31 μg(9 %)
Pantothenic acid0.3 mg(5 %)
Biotin3.47 μg(8 %)
Vitamin B₁₂0.19 μg(6 %)
Vitamin C10.64 mg(11 %)
Potassium96.34 mg(2 %)
Calcium148.07 mg(15 %)
Magnesium12.43 mg(4 %)
Iron2.15 mg(14 %)
Iodine7.9 μg(4 %)
Zinc0.51 mg(6 %)
Saturated fatty acids2.86 g
Cholesterol57.69 mg

Ingredients

for
4
Ingredients
20 Portobello Mushroom
2 garlic
1 onion
2 tablespoons olive oil
3 tablespoons freshly chopped Fresh herbs (such as thyme and parsley)
1 egg yolk
2 tablespoons chopped Pine nuts
3 tablespoons freshly grated Parmesan
3 tablespoons White bread crumbs
salt
Red pepper flakes
olive oil (for the pan)
How healthy are the main ingredients?
Pine nutsParmesanolive oilgarliconionsalt

Preparation steps

1.

Preheat oven to 200°C / 400°F.

2.

Trim mushrooms, carefully remove stems and hollow mushroom caps. Chop mushroom stems into small pieces. Peel garlic and onion and chop finely.

3.

Sauté onion and garlic in hot oil until translucent. Add mushroom stems and sauté briefly. Evaporate resulting liquid if needed. Remove the pan from heat and let cool slightly. Mix mushroom and oinion with herbs, egg yolk, pine nuts, Parmesan and breadcrumbs. Season with salt and red pepper flakes and fill mushroom caps with mushroom mixture.

4.

Place mushroom caps in an oiled baking dish and bake until golden brown, about 20 minutes, in the preheated oven. Serve immediately on a plate.

5.

If desired, serve with a fresh salad.