Golden Mushrooms and Potatoes
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
225
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 225 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 28.5 μg | (48 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 844 mg | (21 %) | ||
| Calcium | 29 mg | (3 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
Preparation steps
1.
Preheat the oven to 220°C | 425F | gas 7.
2.
Peel, wash and thinly slice the potatoes. Place the potatoes on a baking sheet which has been lined with parchment paper. Drizzle 3 tbsp of olive oil over the top and season with salt and pepper. Bake in the preheated oven for 25-30 minutes, turning occasionally, until golden brown.
3.
In the meanwhile, clean the mushrooms. Slice into smaller pieces if necessary or separate the caps from the stalks.
4.
Peel and finely chop the garlic. Heat the remaining oil in a pan and saute the garlic until translucent. Add the mushrooms and the herbs and continue cooking for 5-8 minutes until the moisture from the mushrooms has completely evaporated.
5.
Mix the roast potatoes with the mushrooms, season to taste. Serve in bowls garnished with parsley.
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