Stuffed Mushrooms with Potato Cream
Stuffed mushrooms with potato cream - This classic simply always tastes good!
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.
(Percentage of daily recommendation)
| Calorie | 156 cal. | (7 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 30.2 μg | (50 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 19.3 μg | (43 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,037 mg | (26 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 5 g |
Ingredients
- 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)
Preparation steps
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.
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.
Meanwhile, clean, wash and dice the tomatoes. Take out the mushrooms and spread the tomato cubes on top.
