Stuffed Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 444 cal. | (21 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 155.5 μg | (259 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 806 mg | (20 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 19.6 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 12 large button Mushroom
- 1 Tbsp butter
- For the tomato ground beef filling
- 1 small onion
- 1 garlic clove
- 150 grams Ground beef
- 1 Tbsp soy sauce
- 2 Tomatoes
- salt
- freshly ground peppers
- For the mustard cream cheese filling
- ½ Tbsp Caper
- ½ tsp Mustard
- salt
- peppers
- 200 grams cream cheese
- fresh Basil
- For the spinach bacon filling
- 150 grams Spinach
- 50 grams Bacon
- 1 Tbsp Pine nuts
- 50 grams Mozzarella
Preparation steps
Clean mushrooms and remove stems. Heat butter in a frying pan and fry mushrooms for about 10 minutes. Finely chop mushroom stems. Preheat oven to 200°C (approximately 400°F).
For the tomato ground beef filling, peel onions and garlic and chop finely and mix with ground beef, soy sauce and chopped mushroom stems and season with salt and pepper. In a pan, cook ground beef mixture until done. Blanch tomatoes in boiling water, drain and peel and coarsely chop. Mix diced tomatoes into ground beef mixture. Place mushroom caps in baking dish and fill with ground beef filling and drizzle stuffed mushrooms with mushroom juice from cooking pan. Bake for about 15 minutes.
For the mustard cream cheese filling, chop capers and fry capers and mushroom stems in pan and mix in cream cheese and mustard and season with salt and pepper. Place mushroom caps in baking dish and fill with cream cheese mixture. Cover and bake for about 15 minutes. Rinse basil and shake dry and chop finely and sprinkle over mushrooms just before serving.
For the spinach bacon filling, rinse spinach and spin dry and chop coarsely.
Dice bacon finely and fry bacon and remove from pan. Cook spinach, chopped mushroom stems and 2/3 of pine nuts in pan and season with pepper. Return bacon to pan and stir into spinach mixture. Place mushroom caps in baking dish and fill with spinach mixture. Coarsely chop mozzarella and sprinkle stuffed mushrooms with mozzarella and remaining pine nuts. Bake for about 15 minutes. To serve, arrange mushrooms on a plate.
