Mushrooms Stuffed with Tomato and Mozzarella

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Mushrooms Stuffed with Tomato and Mozzarella
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
185
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie185 kcal(9 %)
Protein11.29 g(12 %)
Fat11.1 g(10 %)
Carbohydrates8.61 g(6 %)
Sugar added0 g(0 %)
Roughage2.57 g(9 %)
Vitamin A232.12 mg(29,015 %)
Vitamin D0 μg(0 %)
Vitamin E1.01 mg(8 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.04 mg(4 %)
Niacin1.33 mg(11 %)
Vitamin B₆0.17 mg(12 %)
Folate28.62 μg(10 %)
Pantothenic acid0.18 mg(3 %)
Biotin7.38 μg(16 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C26.34 mg(28 %)
Potassium447.19 mg(11 %)
Calcium291.37 mg(29 %)
Magnesium21.52 mg(7 %)
Iron0.67 mg(4 %)
Zinc0.34 mg(4 %)
Saturated fatty acids7.2 g
Cholesterol35.71 mg

Ingredients

for
4
Ingredients
12
Butter (for the dish)
6
2
200 grams
2 tablespoons
freshly chopped Basil
freshly ground Pepper
Basil leaf (for garnish)

Preparation steps

1.

Preheat oven to 200°C (approximately 400°F).

2.

Rinse mushrooms. Pat dry and carefully remove stems from caps. Place mushroom caps upside down in a buttered baking dish. Rinse tomatoes, cut into quarters, remove seeds and cut into small cubes. Mix with diced mozzarella and chopped basil and garlic. Season with salt and pepper and fill mushroom caps with mixture. Bake until golden brown, about 15 minutes. Serve garnished with basil leaves.