Stuffed Baked Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 900 cal. | (43 %) | ||
| Protein | 114 g | (116 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 49.4 g | (165 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 48.8 μg | (244 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 561.6 μg | (936 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 10.8 mg | (982 %) | ||
| Niacin | 143.5 mg | (1,196 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 710 μg | (237 %) | ||
| Pantothenic acid | 52.9 mg | (882 %) | ||
| Biotin | 405 μg | (900 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 162 mg | (171 %) | ||
| Potassium | 10,198 mg | (255 %) | ||
| Calcium | 577 mg | (58 %) | ||
| Magnesium | 415 mg | (138 %) | ||
| Iron | 32.4 mg | (216 %) | ||
| Iodine | 467 μg | (234 %) | ||
| Zinc | 15 mg | (188 %) | ||
| Saturated fatty acids | 18.2 g | |||
| Uric acid | 1,487 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 500 large button Mushroom
- 200 grams Spinach
- 1 garlic clove (finely chopped)
- 1 shallot (finely chopped)
- 60 grams Bacon (finely diced)
- 3 Tbsps parsley (finely chopped)
- 2 Tbsps butter
- salt
- peppers
- Nutmeg
- 50 milliliters Whipped cream
- 100 grams Gruyere (grated)
- 2 Tbsps Pine nuts
- Lemon wedge
Preparation steps
Clean mushrooms, cut off the stems and finely chop the stems.
Rinse spinach, pick over and wilt in a little boiling salted water Remove, drain, squeeze out water and chop coarsely.
Cook bacon in a large pan with the butter. Add the shallot and garlic and cook until soft. Add mushroom stems and sauté. Season with salt, pepper and nutmeg and stir in 2 tablespoons parsley. Stir in spinach and cream and simmer for about 3 minutes.
Place mushroom tops in a buttered casserole dish, fill with the spinach mixture and sprinkle with the cheese and pine nuts. Bake in a preheated oven at 200°C (approximately 400°F) until the cheese is melted and lightly browned, about 15 minutes. Remove from oven and sprinkle with remaining parsley. Serve garnished with lemon wedges.
