Baked Stuffed Portobello Mushrooms

5
Average: 5 (1 vote)
(1 vote)
Baked Stuffed Portobello Mushrooms
share Share
print
bookmark_border Copy URL
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
398
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie398 cal.(19 %)
Protein37 g(38 %)
Fat23 g(20 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage15.5 g(52 %)
Vitamin A0.1 mg(13 %)
Vitamin D15 μg(75 %)
Vitamin E3.5 mg(29 %)
Vitamin K112.1 μg(187 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂3.2 mg(291 %)
Niacin43.8 mg(365 %)
Vitamin B₆0.6 mg(43 %)
Folate209 μg(70 %)
Pantothenic acid16.2 mg(270 %)
Biotin125.2 μg(278 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C39 mg(41 %)
Potassium3,051 mg(76 %)
Calcium201 mg(20 %)
Magnesium132 mg(44 %)
Iron10.4 mg(69 %)
Iodine143 μg(72 %)
Zinc5.1 mg(64 %)
Saturated fatty acids4.7 g
Uric acid440 mg
Cholesterol85 mg
Complete sugar5 g

Ingredients

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

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. 

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks