Mushrooms with Herb Hazelnut Crust
Mushrooms and parmesan cheese not only provide anabolic protein, but also several minerals: calcium, magnesium, potassium and phosphorus. This combination is appreciated by ambitious recreational athletes, among others, because the body excretes many minerals through sweat.
This dish pairs beautifully with a fiber-rich whole wheat baguette on the side.
(Percentage of daily recommendation)
|Calorie||310 kcal||(15 %)|
|Protein||10 g||(10 %)|
|Fat||18 g||(16 %)|
|Carbohydrates||26 g||(17 %)|
|Sugar added||0 g||(0 %)|
|Roughage||13.5 g||(45 %)|
|Vitamin A||0.1 mg||(13 %)|
|Vitamin D||3.6 μg||(18 %)|
|Vitamin E||3.4 mg||(28 %)|
|Vitamin K||33.7 μg||(56 %)|
|Vitamin B₁||0.3 mg||(30 %)|
|Vitamin B₂||0.8 mg||(73 %)|
|Niacin||11.5 mg||(96 %)|
|Vitamin B₆||0.2 mg||(14 %)|
|Folate||69 μg||(23 %)|
|Pantothenic acid||4.8 mg||(80 %)|
|Biotin||30.2 μg||(67 %)|
|Vitamin B₁₂||0.2 μg||(7 %)|
|Vitamin C||24 mg||(25 %)|
|Potassium||519 mg||(13 %)|
|Calcium||214 mg||(21 %)|
|Magnesium||42 mg||(14 %)|
|Iron||3.8 mg||(25 %)|
|Iodine||25 μg||(13 %)|
|Zinc||2 mg||(25 %)|
|Saturated fatty acids||4.2 g|
|Uric acid||117 mg|
|Complete sugar||3 g|
Toast 1 slice white bread, cool and crumble fine with your fingers.
Rinse half lemon in hot water, wipe dry and the finely grate the peel (save the juice for another use). Finely grate the Parmesan.
Rine the parsley and shake dry. Pluck the leaves, some set aside for garnish and finely chop the rest.
Do not wash basil, if possible. Pluck off the leaves and chop finely.
Mix herbs with white breadcrumbs, lemon zest, Parmesan and hazelnuts. Stir in up to a teaspoon of oil to make mixture just spreadable, but not too soft. Season with salt and pepper and refrigerate.
Trim mushrooms, and if necessary gently wipe with a damp cloth or paper towel. Cut mushrooms lengthwise into thick slices.
Lay mushroom slices side by side in a shallow oven-proof dish and brush lightly with the remaining oil.
Distribute herb and nut mixture onto the mushrooms. Bake in the middle of a preheated oven at 425°F/convection 400°F until the crust is golden brown, 13-15 minutes.
Arrange mushrooms on 2 plates, garnish with the parsley and serve with rustic bread.