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Ingredients
for
4
Stuffed Portabella Mushrooms
50 min.
Time:
262
calories
Calories:
Ingredientsfor
- Ingredients
- 12 Prince mushrooms (or other wild mushrooms)
- 125 grams Porcini mushroom
- 2 shallots
- 1 garlic clove
- 1 Tbsp chopped parsley
- 2 tsps chopped, fresh marjoram
- 20 grams butter
- butter (for baking dish)
- 2 Tbsps breadcrumbs
- 60 grams freshly grated Gruyere
- salt
- black peppers
- 2 splashes Worcestershire sauce
- 100 milliliters Vegetable broth
Preparation
1.
Rinse portabella mushrooms, remove stems and use a melon baller to hollow out caps. Chop stems and excess pieces. Rinse porcini mushrooms and finely chop.
2.
Peel shallots and garlic and finely chop. Saute shallots in hot butter briefly, add garlic and chopped mushrooms and cook for 3 minutes over high heat or until excess liquid has evaporated.
3.
Remove pan from heat and allow to cool. Mix with chopped herbs, breadcrumbs and cheese. Season with salt, pepper and Worcestershire.
4.
Place portabella mushroom caps hollow side up in a greased baking dish. Fill with porcini mushroom mixture. Pour stock over mushrooms and bake in a preheated oven at 200°C (approximately 400°F) for 25 minutes. Serve warm.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 262 cal. | (12 %) | ||
| Protein | 16.65 g | (17 %) | ||
| Fat | 10.31 g | (9 %) | ||
| Carbohydrates | 26.92 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.04 g | (23 %) |