Low-Cal Dinner

Stuffed Mushrooms with Potato Cream

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Average: 4.8 (9 votes)
(9 votes)
Stuffed Mushrooms with Potato Cream

Stuffed mushrooms with potato cream - This classic simply always tastes good!

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Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 50 min.
Ready in
Calories:
156
calories
Calories

Healthy, because

Even smarter

Nutritional values

Mushrooms are full of protein and are also called "meat of the forest". They are also low in fat and calories and therefore real slimmers! Parsley scores with a lot of vitamin C, which is important for an intact immune system, among other things.

For the vegan version, you can simply replace the cow's milk with a vegetable alternative, for example soy or almond-based. The parsley can easily be replaced with other herbs - a Mediterranean touch is given to the dish with thyme, for example.

1 serving contains
(Percentage of daily recommendation)
Calorie156 cal.(7 %)
Protein7 g(7 %)
Fat5 g(4 %)
Carbohydrates21 g(14 %)
Sugar added0 g(0 %)
Roughage4.6 g(15 %)
Vitamin A0.1 mg(13 %)
Vitamin D1.6 μg(8 %)
Vitamin E1.7 mg(14 %)
Vitamin K30.2 μg(50 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin7.2 mg(60 %)
Vitamin B₆0.4 mg(29 %)
Folate80 μg(27 %)
Pantothenic acid2.5 mg(42 %)
Biotin19.3 μg(43 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C49 mg(52 %)
Potassium1,037 mg(26 %)
Calcium52 mg(5 %)
Magnesium51 mg(17 %)
Iron2.3 mg(15 %)
Iodine21 μg(11 %)
Zinc1.1 mg(14 %)
Saturated fatty acids0.7 g
Uric acid79 mg
Cholesterol1 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
14 ozs floury potatoes
salt
1 Tbsp olive oil
2 ozs milk (low fat) (hot)
peppers
Nutmeg
1 tsp Canola oil
½ oz parsley (1 handful)
1 red onion
8 large button Mushroom
18 ozs Tomatoes (6 tomatoes)
How healthy are the main ingredients?
Tomatopotatoolive oilparsleysaltNutmeg

Preparation steps

1.

Wash, peel and dice the potatoes and boil them in salted water for about 20 minutes until soft. Drain, let steam out and press through a potato press. Stir with olive oil and hot milk to mashed potatoes, season with salt, pepper and 1 pinch of freshly grated nutmeg.

2.

Meanwhile, brush a large baking dish with canola oil. Wash parsley, shake dry, and chop leaves finely. Peel and finely dice the onion. Clean the mushrooms, chop the stems and fold them into the potato cream together with the parsley and onion. Put the mushrooms into the baking dish and fill the potato mixture into the mushrooms. Bake in the preheated oven at 200 °C / 400 °F for about 20 minutes.

3.

Meanwhile, clean, wash and dice the tomatoes. Take out the mushrooms and spread the tomato cubes on top.