Grilled Mushrooms with Dukkah Eggs
Grilled Mushrooms with Dukkah eggs - Protein rich delicacy
Healthy, because
Even smarter
Nutritional values
Score with abundant egg whites Eggs and mushrooms. An advantage when a lot of protein ends up on the plate: Fat burning is activated. Sesame provides us with plenty of calcium and the trace element iron.
If you have a taste for it, you can also replace the kale with finely chopped savoy cabbage leaves. The pistachio kernels can easily be replaced with finely chopped almonds.
(Percentage of daily recommendation)
| Calorie | 424 cal. | (20 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 4.4 μg | (22 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 345.4 μg | (576 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 167 μg | (56 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 42.1 μg | (94 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 935 mg | (23 %) | ||
| Calcium | 213 mg | (21 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 275 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 4 Portobello Mushroom (Giant caps)
- 2 garlic cloves
- 3 Tbsps walnut kernels
- ½ bunch Chives
- 1 ¾ ozs soft butter
- salt
- peppers
- 3 ozs Kale
- 3 tsps olive oil
- 4 large eggs
- ¾ oz Shelled pistachio
- 2 Tbsps Dukkah (Asian spice mixture)
- 1 Tbsp Sesame seeds
- 3 ½ ozs Greek yogurt
- 1 tsp lemon juice
Preparation steps
Line a baking sheet with baking paper. Turn out mushroom stems, clean mushroom caps and stems, dice stems into small pieces. Place mushroom caps on the baking sheet. Peel and finely chop garlic. Chop walnuts. Wash chives, shake dry and cut into rings.
Heat 1 tablespoon of butter in a frying pan. Sauté mushroom cubes with half of the garlic for 3 minutes over medium heat; season with salt and pepper. Set aside and allow to cool briefly.
Mix remaining butter with remaining garlic, walnuts and 1 tablespoon chives. Stir in mushroom cubes, season with salt and pepper and fill the mixture into the mushroom caps.
Clean kale, wash, remove green from hard ribs and pluck into small pieces. Mix kale with oil and spread between mushrooms. Grill everything in the preheated oven on the grill setting for 10 minutes.
Cook the eggs in boiling water for 6-8 minutes until they are waxy soft, rinse with cold water and leave to cool briefly. Chop pistachios on the side. Mix dukkah, sesame seeds and pistachios on a plate. Peel eggs while still hot and toss in them.
Season the yogurt with lemon juice, salt and pepper and stir until smooth. Arrange the grilled mushrooms with kale and dukkah eggs on a platter or plates and decorate everything with the remaining chives.
