Stuffed Portobello Mushrooms
Stuffed Portobello Mushrooms - From your magic hat: A new flavor combination
Healthy, because
Even smarter
Nutritional values
The XXL-Portobello mushrooms have an XXL effect on the well-being. They promote night vision, relieve iron deficiency and stress, strengthen bones, heart and vessels and are ideal for women who want to have children or while breastfeeding.
In case there are no Portobello mushrooms available: Large mushrooms are also suitable; then the filling is simply spread over several mushrooms. Out of season for fresh spinach, use frozen.
(Percentage of daily recommendation)
| Calorie | 192 cal. | (9 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 44.2 μg | (74 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 638 mg | (16 %) | ||
| Calcium | 281 mg | (28 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 4 Portobello Mushroom (each about 110 grams)
- 2 garlic cloves
- 3 Tbsps olive oil
- salt
- black peppers
- 10 ozs fresh Spinach
- 3 Tbsps Marsala wine
- 4 ozs Roquefort cheese
Kitchen utensils
Preparation steps
Trim the mushrooms with a soft brush or cloth. Break off stems gently. Peel the garlic and chop finely.
Trim spinach, rinse and spin dry.
Heat 2 tablespoons oil in a skillet, add the mushrooms and fry on each side for 2-3 minutes. Season with salt and pepper and remove from the skillet. Lay mushrooms with the open side up in a baking dish.
Add the remaining oil to the skillet. Sauté garlic briefly. Add spinach and cook while turning so that it softens slightly, but is still al dente, about 1 minute.
Stir in Marsala and simmer briefly. Season with salt and pepper.
Fill the mushrooms with the spinach mixture.
Crumble the cheese over the mushrooms and bake in preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/convection 350°F) on the bottom rack for 10 minutes.
