(Percentage of daily recommendation)
|Calorie||507 kcal||(24 %)|
|Protein||17 g||(17 %)|
|Fat||27 g||(23 %)|
|Carbohydrates||45 g||(30 %)|
|Sugar added||2 g||(8 %)|
|Roughage||16.5 g||(55 %)|
|Vitamin A||1.6 mg||(200 %)|
|Vitamin D||1.8 μg||(9 %)|
|Vitamin E||14 mg||(117 %)|
|Vitamin B₁||0.6 mg||(60 %)|
|Vitamin B₂||0.7 mg||(64 %)|
|Niacin||8.1 mg||(68 %)|
|Vitamin B₆||0.6 mg||(43 %)|
|Folate||348 μg||(116 %)|
|Pantothenic acid||2.8 mg||(47 %)|
|Biotin||24.1 μg||(54 %)|
|Vitamin B₁₂||0.2 μg||(7 %)|
|Vitamin C||348 mg||(366 %)|
|Potassium||1,572 mg||(39 %)|
|Calcium||324 mg||(32 %)|
|Magnesium||134 mg||(45 %)|
|Iron||7.2 mg||(48 %)|
|Iodine||34 μg||(17 %)|
|Zinc||1.6 mg||(20 %)|
|Saturated fatty acids||11.4 g|
|Uric acid||136 mg|
Rinse thyme, shake dry, pluck leaves and chop. Crumble goat cheese into fine pieces.
Mix both with the breadcrumbs, 1/2 tablespoon olive oil and honey and season with salt and pepper.
Remove stems of the mushrooms. Clean the mushrooms with a brush or paper towel.
Place cheese filling in the mushrooms and press firmly. Place on a baking sheet and set aside.
Trim fennel, rinse and cut out the stalk. Cut fennel into very fine slices.
Remove bell pepper stem and remove the seeds. Rinse pepper, then cut into thin rings.
Peel the red onion and slice into thin rings.
Cut lemon in half and squeeze. Peel the oranges, removing all white pith. Cut out segments with a sharp knife between the separating membranes, collecting juice.
Mix vegetables with orange segments, orange juice and remaining oil. Season salad to taste with lemon juice, salt and pepper and let stand for 30 minutes. Bake mushrooms in a preheated oven at 225°C (fan 200°C, gas mark 3-4) (approximately 425°F/convection 400°F) on the 2nd shelf from the bottom, about 25 minutes. Serve mushrooms with the salad.