Mushrooms with Herb Stuffing
(1 vote)
(1 vote)
Health Score:
89 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
282
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 282 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 12.7 μg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 384 mg | (10 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 medium button Mushroom (for filling)
- Fat (for greasing)
- 1 lemon
- 3 scallions
- 3 garlic cloves
- 2 Tbsps whole grain breadcrumbs
- 2 Tbsps olive oil
- 125 grams Double cream cheese (60-75% fat)
- 1 egg yolk
- 25 grams mixed finely chopped Fresh herbs
- herb salt
- freshly ground pepper
Preparation steps
1.
Gently wipe mushrooms with paper towels. Trim the end of the mushrooms. Cut the stems cut off and finely chop. Place mushroom caps on a lined baking pan and drizzle with some lemon juice.
2.
Trim the scallions. Peel garlic and finely chop both. Cook chopped mushrooms, scallions, garlic and bread crumbs in olive oil for about 3 minutes. Cool.
3.
Mix cream cheese, egg yolks, herbs and onion-mushroom mixture. Season with herb salt, pepper and lemon juice. Spoon filling into the mushroom caps. Bake in preheated 200°C (approximately 400°F) about 15 minutes.
