Bread Stuffed with Sauteed Vegetables
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
374
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 374 cal. | (18 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 184 μg | (307 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 97 mg | (102 %) | ||
| Potassium | 553 mg | (14 %) | ||
| Calcium | 389 mg | (39 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 round white bread
- 600 grams Broccoli
- 2 shallots
- 2 garlic cloves
- 200 grams mixed Mushrooms (such as porcini, morels, chanterelles)
- 2 Tbsps butter
- 150 grams Mountain cheese (such as Gruyere)
- salt
- freshly ground pepper
Preparation steps
1.
On bottom of white bread, cut out a hole in the center about 12 cm (approximately 5 inches) across. Remove lid and scoop out bread by hand. Leave about 3 cm (1 inch) of bread inside crust and press gently to flatten.
2.
Rinse broccoli, drain and chop coarsely.
3.
Peel shallots and garlic and chop finely.
4.
Clean mushrooms and coarsely chop.
5.
Sauté shallots and garlic in hot butter until translucent, then add mushrooms and broccoli. Simmer for about 5–6 minutes at low heat slowly until liquid evaporates. Stir in cheese and season heavily with salt and pepper. Fill bread with vegetable mushroom mixture and put bread lid back on. Serve immediately.
