Deep-Fried Mushrooms
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
408
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 408 cal. | (19 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 24.3 μg | (41 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 14.9 mg | (124 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 33.1 μg | (74 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 657 mg | (16 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Oyster mushrooms
- 200 grams Chanterelle
- 200 grams Portobello Mushroom
- 50 grams Pastry flour
- 2 eggs
- 100 grams breadcrumbs
- 2 Tbsps Pine nuts
- 2 Tbsps Parmesan
- salt
- freshly ground peppers
- 2 Tbsps butter
- vegetable oil
- 2 Tbsps chopped parsley
Preparation steps
1.
Rinse the mushrooms.
2.
Mix the breadcrumbs, coarsely chopped pine nuts and parmesan.
3.
Roll the mushrooms in flour. Beat the eggs and roll the mushrooms in the eggs. Finally, roll the mushrooms in the breadcrumb mixture. Fry in hot oil and butter until golden brown. Drain on paper towel and season with salt, pepper and parsley. Serve hot.
