Mushrooms with Parmesan Garlic Stuffing
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
185
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 185 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 31.1 μg | (52 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 339 mg | (8 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Portobello Mushroom
- salt
- peppers
- 5 Tbsps olive oil
- 3 Tbsps breadcrumbs
- 3 Tbsps Parmesan
- 2 tsps lemon juice
- ½ bunch parsley
Preparation steps
1.
Rinse mushrooms well, pat dry and reserve tops. Finely chop stems. Rinse parsley, shake dry and finely chop. Preheat oven to 220°C (approximately 450°F). Peel garlic and squeeze through a press into a bowl. Combine garlic, mushroom stems, breadcrumbs, Parmesan, 2 tablespoons olive oil and lemon juice and mix well.
2.
Season with salt and pepper. Line a baking sheet with remaining oil, arrange mushrooms on it and fill each with some cheese mixture. Bake in oven until golden brown and serve sprinkled with parsley.
