Portobello with Gorgonzola, Walnuts and Pear
Portobello with gorgonzola, walnuts and pear - Delicious mix of fruity and spicy ingredients. Photo: Iris Lange-Fricke
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.
(Percentage of daily recommendation)
| Calorie | 345 cal. | (16 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 21.2 μg | (35 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 14.1 mg | (118 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 22.4 μg | (50 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 775 mg | (19 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 139 mg | |||
| Cholesterol | 54 mg |
Ingredients
- Ingredients
- 4 Portobello Mushroom
- 3 Tbsps olive oil
- salt
- peppers
- 1 Large Red onion
- 9 ozs Ground beef
- 1 small Pear
- 4 sprigs thyme
- 2 Tbsps Walnut (coarsely chopped)
- 6 Tbsps crumbled Gorgonzola
Preparation steps
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.
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.
Wash the pear, quarter it, remove the seeds and cut into pieces. Wash the thyme and shake dry. Coarsely chop the walnuts.
Fill the mushrooms with chopped mass. Cover with pears, walnuts and thyme and crumble gorgonzola over the filling.
Bake the mushrooms in a preheated oven at 400°F on the lowest rack for 10 minutes. Remove and serve warm.
