High-Protein

Portobello with Gorgonzola, Walnuts and Pear

5
Average: 5 (7 votes)
(7 votes)
Portobello with Gorgonzola, Walnuts and Pear

Portobello with gorgonzola, walnuts and pear - Delicious mix of fruity and spicy ingredients. Photo: Iris Lange-Fricke

share Share
print
bookmark_border Copy URL
Health Score:
9,5 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
345
calories
Calories

Healthy, because

Even smarter

Nutritional values

Portobello mushrooms contain tons of vitamin D as well as calcium for strong bones. 

If you are on a vegetarian diet, replace the minced meat with the same amount of cooked buckwheat, quinoa or millet. 

1 serving contains
(Percentage of daily recommendation)
Calorie345 kcal(16 %)
Protein22 g(22 %)
Fat26 g(22 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage3.5 g(12 %)
Vitamin A0.1 mg(13 %)
Vitamin D2.1 μg(11 %)
Vitamin E3 mg(25 %)
Vitamin K21.2 μg(35 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.7 mg(64 %)
Niacin14.1 mg(118 %)
Vitamin B₆0.3 mg(21 %)
Folate49 μg(16 %)
Pantothenic acid2.5 mg(42 %)
Biotin22.4 μg(50 %)
Vitamin B₁₂2.9 μg(97 %)
Vitamin C8 mg(8 %)
Potassium775 mg(19 %)
Calcium111 mg(11 %)
Magnesium48 mg(16 %)
Iron3.2 mg(21 %)
Iodine34 μg(17 %)
Zinc4.5 mg(56 %)
Saturated fatty acids8.9 g
Uric acid139 mg
Cholesterol54 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
4 Portobello Mushroom
3 tablespoons olive oil
salt
peppers
1 Large Red onion
9 ounces Ground beef
1 small Pear
4 sprigs thyme
2 tablespoons Walnut (coarsely chopped)
6 tablespoons crumbled Gorgonzola
How healthy are the main ingredients?
olive oilsaltonionPearthymeWalnut

Preparation steps

1.

Clean mushrooms, carefully unscrew stems, set aside and remove slats. Heat 2 tablespoons of oil in a pan. Fry the mushrooms for 2-3 minutes on each side at medium heat, season with salt and pepper and remove from the pan. Place the mushrooms in a casserole dish with the open side facing upwards.

2.

Cut the mushroom stalks into small pieces. Peel and finely chop the onion. Heat the remaining olive oil in a pan. Add meat, onion, and mushroom stalks and fry over high heat for 5-8 minutes. Season with salt and pepper.

3.

Wash the pear, quarter it, remove the seeds and cut into pieces. Wash the thyme and shake dry. Coarsely chop the walnuts.

4.

Fill the mushrooms with chopped mass. Cover with pears, walnuts and thyme and crumble gorgonzola over the filling.

5.

Bake the mushrooms in a preheated oven at 400°F on the lowest rack for 10 minutes. Remove and serve warm.