Chorizo Mushroom Cups
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
487
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 487 cal. | (23 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 23 μg | (38 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 619 mg | (15 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 15.5 g | |||
| Uric acid | 170 mg | |||
| Cholesterol | 91 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Heat the oven to 220°C (200° fan) 425°F gas 7. Grease a baking dish.
2.
Cut 16 thin slices from the chorizo and finely dice the rest.
3.
Finely chop the mushroom stalks.
4.
Heat the oil in a frying pan and fry the mushroom stalks, onion and garlic for 5 minutes.
5.
Add the parsley and the diced chorizo, then stir in the sherry and cook until it has evaporated.
6.
Remove from the heat and mix with the breadcrumbs and cheese. Season with salt, pepper and paprika.
7.
Spooon into the mushroom caps and place in the baking dish. Cook for about 10 minutes until the mushrooms are browned and the filling is hot.
8.
Place each stuffed mushroom on a slice of chorizo, securing with a wooden cocktail stick.
