Vegetable-Stuffed Mushrooms with Mozzarella
Vegetable-Stuffed Mushrooms with Mozzarella - Aromatic mushrooms with spicy filling - great as an appetizer.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 207 cal. | (10 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 4.3 μg | (22 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 33 μg | (73 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 1,035 mg | (26 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 65 μg | (33 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 147 mg | |||
| Cholesterol | 12 mg |
Ingredients
- Ingredients
- 150 grams waxy potatoes
- 200 grams Tomatoes
- 150 grams Zucchini
- 60 grams Mozzarella
- 1 large onion
- 2 garlic cloves
- 2 Tbsps olive oil
- 8 large button Mushroom
- 2 sprigs thyme
- salt
- peppers
- 50 milliliters Vegetable broth
- 2 slices Bacon (20 g)
- 4 Basil
Preparation steps
Cook the potatoes in boiling water for 20 minutes, or until al dente. Peel and finely dice.
Thinly slice the tomatoes, zucchini, and mozzarella. Peel and finely chop the onions and garlic.
Heat 1 tablespoon of the oil in a pan. Cook the onion and garlic until soft, then remove from the pan.
Trim the mushrooms and finely chop the stems. Rinse and finely chop the thyme.
Preheat the oven to 200°C (approximately 400°F). Mix the potatoes, onions, zucchini, mozarella, and diced mushroom stems. Mix in the thyme and season to taste with salt and pepper. Portion the mixture into the mushroom caps. Transfer the mushrooms to a baking dish, then add the broth. Bake for 20 minutes.
Rinse and dry the basil. heat the remaining oil in a pan. Cook the bacon over high heat for 1-2 minutes, or until crispy. Garnish the mushrooms with the bacon and basil, and serve.
