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mushroom casserole
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 1 hr
Calories:
552
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 552 cal. | (26 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 7.2 μg | (36 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 44.5 μg | (74 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 17 mg | (142 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 6.4 mg | (107 %) | ||
| Biotin | 56.3 μg | (125 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 1,217 mg | (30 %) | ||
| Calcium | 236 mg | (24 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 62 μg | (31 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 25.1 g | |||
| Uric acid | 153 mg | |||
| Cholesterol | 317 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 1 kilogram fresh button Mushroom
- olive oil
- 2 tsps finely chopped thyme
- 2 tsps finely chopped rosemary
- butter (for the pan)
- 250 milliliters Whipped cream
- 4 eggs
- 3 Tbsps freshly grated Parmesan
- 150 grams Crème fraiche
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Peel the onion and garlic and chop finely. Clean the mushrooms and cut them into thin slices. In a hot pan with oil sweat the onion with the garlic until translucent, add mushrooms, sauté briefly and mix in the herbs. Remove from heat, let cool slightly and pour into a buttered baking dish.
3.
Mix the cream with the eggs, the cheese and creme fraiche and season with salt, pepper and a pinch of nutmeg.
4.
Pour the mixture over the mushrooms and bake in preheated oven for about 30 minutes. Remove and serve immediately.
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