EatSmarter exclusive recipe

Stuffed Mushrooms

with Goat Cheese and Salad
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Stuffed Mushrooms

Stuffed Mushrooms - Vegetarian delicacies combine beautifully to make a full meal

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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
507
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie507 kcal(24 %)
Protein17 g(17 %)
Fat27 g(23 %)
Carbohydrates45 g(30 %)
Sugar added2 g(8 %)
Roughage16.5 g(55 %)
Vitamin A1.6 mg(200 %)
Vitamin D1.8 μg(9 %)
Vitamin E14 mg(117 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.7 mg(64 %)
Niacin8.1 mg(68 %)
Vitamin B₆0.6 mg(43 %)
Folate348 μg(116 %)
Pantothenic acid2.8 mg(47 %)
Biotin24.1 μg(54 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C348 mg(366 %)
Potassium1,572 mg(39 %)
Calcium324 mg(32 %)
Magnesium134 mg(45 %)
Iron7.2 mg(48 %)
Iodine34 μg(17 %)
Zinc1.6 mg(20 %)
Saturated fatty acids11.4 g
Uric acid136 mg
Cholesterol52 mg
Development of this recipe:

Ingredients

for
2
Ingredients
2 sprigs
4 ounces
young Goat cheese (log)
2 ounces
2 tablespoons
1 teaspoon
liquid Honey
4
1
large Fennel bulb (approximately 350 grams)
1
yellow Bell pepper (about 200 grams)
1
red Onion
1
2
small Oranges (each about 125 grams)
Preparation

Kitchen utensils

1 Baking sheet, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Mandoline, 1 optional Brush, 1 Citrus juicer

Preparation steps

1.
Stuffed Mushrooms preparation step 1

Rinse thyme, shake dry, pluck leaves and chop. Crumble goat cheese into fine pieces.

2.
Stuffed Mushrooms preparation step 2

Mix both with the breadcrumbs, 1/2 tablespoon olive oil and honey and season with salt and pepper.

3.
Stuffed Mushrooms preparation step 3

Remove stems of the mushrooms. Clean the mushrooms with a brush or paper towel.

4.
Stuffed Mushrooms preparation step 4

Place cheese filling in the mushrooms and press firmly. Place on a baking sheet and set aside.

5.
Stuffed Mushrooms preparation step 5

Trim fennel, rinse and cut out the stalk. Cut fennel into very fine slices.

6.
Stuffed Mushrooms preparation step 6

Remove bell pepper stem and remove the seeds. Rinse pepper, then cut into thin rings.

7.
Stuffed Mushrooms preparation step 7

Peel the red onion and slice into thin rings.

8.
Stuffed Mushrooms preparation step 8

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.

9.
Stuffed Mushrooms preparation step 9

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.

Comments

Cyndy from EAT SMARTER's picture
Hi Laura, Yes, portabellos will work great - large or small size. White ones can work, as well, however, portabellos will have more of a wild flavor. Thanks!
 
I think white or portobellos would work just fine here.