Mushroom-Potato Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 187 cal. | (9 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 18 μg | (30 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 483 mg | (12 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 2 g |
Ingredients
Preparation steps
Peel potatoes, rinse and cook in boiling salted water for about 30 minutes. Then drain, let moisture evaporate, press through a ricer and let cool slightly.
Preheat the oven to 220°C (approximately 425°F). Grease 4 oven-proof serving ramekins.
Clean the mushrooms and chop. Fry in a pan in butter until golden brown, 2-3 minutes. Add parsley, mix well and season with salt and pepper. Pour into the ramekins.
Separate the eggs and add the yolks to the potatoes with the well-drained quark and Parmesan cheese. Season with salt, pepper and nutmeg and mix well. Beat egg whites until stiff and fold into the yolk mixture. Spread over the mushrooms. Place ramekins in a deep baking sheet or a roasting pan. Pour hot water into the pan about 1/3 up the sides of the ramekins and bake until golden brown, about 25 minutes.
Remove from oven and serve immediately.
