Mushrooms Stuffed with Tomato and Mozzarella
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
118
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 118 cal. | (6 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 15.9 μg | (27 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 17.7 μg | (39 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 585 mg | (15 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 large button Mushroom
- butter (for the dish)
- 6 Tomatoes
- 2 garlic cloves
- 200 grams Mozzarella
- 2 Tbsps freshly chopped Basil
- salt
- freshly ground peppers
- Basil (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.
