Vegetable and Almond Stuffed Mushrooms
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
302
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 302 cal. | (14 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 11.1 mg | (93 %) | ||
| Vitamin K | 38 μg | (63 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 11.8 mg | (98 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 26 μg | (58 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 990 mg | (25 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
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