Stuffed Mushrooms
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
461
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 179.2 μg | (299 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 620 mg | (16 %) | ||
| Calcium | 348 mg | (35 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 20.8 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 large button Mushroom
- 150 grams Spinach
- 1 garlic clove
- 1 shallot
- 100 grams Bacon
- 100 grams grated Mountain cheese
- 1 Tbsp butter
- 2 Tbsps Crème fraiche
- 40 grams Pine nuts
- salt
- freshly ground pepper
- Nutmeg (freshly grated)
- 1 bunch parsley
- butter (for the shape of the baking dish)
Preparation steps
1.
Rinse the mushrooms and remove the stems.
2.
Rinse the spinach, pull apart and blanch in boiling salt water. Quench with cold water and drain.
3.
Peel the garlic and shallot. Finely chop all previous ingredients (only the stems of the mushrooms) and the bacon.
4.
Sauté the chopped garlic, bacon and shallot in butter. Add the spinach and remove from the heat and cool, Cut the parsley into strips (save a few leaves for garnish). Add it with the cheese, pine nuts and creme fraiche. Mix well and season with salt, pepper and nutmeg. Fill into the mushroom caps.
5.
Place in a buttered baking dish and bake in a preheated oven at 200°C (approximately 400°F) for about 10 minutes until golden brown. Serve with parsley.
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