Mushroom-Stuffed Swiss Chard
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
413
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 413 cal. | (20 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 32.4 μg | (54 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 22.5 μg | (50 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 992 mg | (25 %) | ||
| Calcium | 222 mg | (22 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 16.5 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 173 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 medium-sized Chard leaf
- 2 carrots
- 2 Parsnips
- 2 Tbsps vegetable oil
- 200 grams button Mushroom
- 1 Tbsp butter
- 2 Tbsps chopped parsley
- 200 grams cream cheese
- 2 eggs
- 250 milliliters milk
- 4 Tbsps Whipped cream
- salt
- freshly ground peppers
- Nutmeg (ground)
Preparation steps
1.
Preheat the oven to 200°C (approximately 390°F).
2.
Remove stalk from chard leaves and boil in salted water for about 5 minutes. Plunge in ice water and drain.
3.
Peel and dice carrots and parsnips.
4.
Heat oil in a pan and cook carrots and parsnips. Add mushrooms and cook until liquid has almost completely evaporated. Remove from heat, stir in cream cheese and season with salt, pepper and nutmeg.
Spread onto chard leaves, fold in edges and roll up. Place, the seam side down, into a greased baking dish.
Combine milk, cream and egg. Pour over rolls and season with salt and pepper. Bake for 25-30 minutes. Remove and serve.
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