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Mushrooms with Potatoes
(0 votes)
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 45 mins
Calories:
364
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 364 cal. | (17 %) | ||
| Protein | 14.75 g | (15 %) | ||
| Fat | 17.7 g | (15 %) | ||
| Carbohydrates | 43.55 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.65 g | (19 %) |
more nutritional values
| Vitamin A | 69.61 mg | (8,701 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.33 mg | (11 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.48 mg | (44 %) | ||
| Niacin | 4.44 mg | (37 %) | ||
| Vitamin B₆ | 0.53 mg | (38 %) | ||
| Folate | 57.68 μg | (19 %) | ||
| Pantothenic acid | 0.54 mg | (9 %) | ||
| Biotin | 2.51 μg | (6 %) | ||
| Vitamin B₁₂ | 0.84 μg | (28 %) | ||
| Vitamin C | 42.49 mg | (45 %) | ||
| Potassium | 1,073.27 mg | (27 %) | ||
| Calcium | 288.11 mg | (29 %) | ||
| Magnesium | 47.02 mg | (16 %) | ||
| Iron | 2.25 mg | (15 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 1.92 mg | (24 %) | ||
| Saturated fatty acids | 8.01 g | |||
| Cholesterol | 44.5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 4 handfuls Arugula (100 grams)
- 800 grams waxy potatoes
- salt
- 1 onion
- 300 grams Chestnut mushroom
- 2 Tbsps Canola oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1 Tbsp lemon juice
- peppers
- 200 grams Feta
Preparation steps
1.
Rinse and spin dry the arugula. Rinse, peel and cube the potatoes. Cook the potatoes in salt water for 15 minutes. Drain well.
2.
Peel and finely chop the onion. Rinse and halve the mushrooms. Saute the onion in hot oil until soft. Add the mushrooms and saute for about 5 minutes. Season with oregano, thyme and rosemary. Season heavily with lemon juice, salt and pepper. Remove the potatoes from the heat and mix in the arugula. Mix with the mushrooms. Serve with crumbled feta cheese.
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