Vegetable and Almond Stuffed Mushrooms

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Vegetable and Almond Stuffed Mushrooms
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
302
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie302 cal.(14 %)
Protein16 g(16 %)
Fat24 g(21 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage8.1 g(27 %)
Vitamin A0.1 mg(13 %)
Vitamin D2.9 μg(15 %)
Vitamin E11.1 mg(93 %)
Vitamin K38 μg(63 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.7 mg(64 %)
Niacin11.8 mg(98 %)
Vitamin B₆0.2 mg(14 %)
Folate101 μg(34 %)
Pantothenic acid3.7 mg(62 %)
Biotin26 μg(58 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C19 mg(20 %)
Potassium990 mg(25 %)
Calcium63 mg(6 %)
Magnesium113 mg(38 %)
Iron3.3 mg(22 %)
Iodine30 μg(15 %)
Zinc2.2 mg(28 %)
Saturated fatty acids2.3 g
Uric acid115 mg
Cholesterol0 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
4 large Portobello Mushroom
1 ½ Tbsps olive oil (plus extra for drizzling)
5 ozs Asparagus (spears)
1 Red onion (finely chopped)
2 cloves garlic cloves (finely chopped)
1 large Plum tomato (diced)
¼ tsp Sea salt
¼ tsp freshly ground Black pepper
1 cup sliced almonds (chopped)
How healthy are the main ingredients?
almondolive oilgarlic clove

Preparation steps

1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line a baking tray with non-stick baking paper.
2.
Cut the stems from the mushrooms and chop coarsely.
3.
Scrape out and discard the mushroom gills from the caps.
4.
Brush the mushroom caps with 1/2 tablespoon of oil and place oiled sides down on the baking tray.
5.
Heat the remaining oil in a frying pan over a medium heat. Add the asparagus, onion, garlic and chopped mushroom stems. Cook for 5-6 minutes, until crisp-tender, stirring occasionally.
6.
Remove from the heat and stir in the tomato, salt and pepper. Spoon the mixture into the mushroom caps. Sprinkle with flaked almnds.
7.
Cook for 10-12 minutes until piping hot.