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Woodland Funghi Cups

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Woodland Funghi Cups
473
calories
Calories
0
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easy
Difficulty
10 min.
Preparation
 • Ready in 1 hr
Ready in
Nutritions
Fat29.46 g
Saturated Fat Acids10.97 g
Protein26.12 g
Roughage2.08 g
Sugar added0 g
Calorie473
1 serving contains
Calories473
Protein/g26.12
Fat/g29.46
Saturated fatty acids/g10.97
Carbohydrates/g28.81
Added sugar/g0
Roughage/g2.08
Cholesterol/mg36.21
Vitamin A/mg145.85
Vitamin D/μg0.35
Vitamin E/mg0.26
Vitamin B₁/mg0.4
Vitamin B₂/mg0.76
Niacin/mg11.26
Vitamin B₆/mg0.32
Folate/μg78.47
Pantothenic acid/mg1.89
Biotin/μg0.27
Vitamin B₁₂/μg0.82
Vitamin C/mg51.19
Potassium/mg650.72
Calcium/mg716.34
Magnesium/mg53.87
Iron/mg2.53
Iodine/μg0.3
Zinc/mg2.99

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
4 cups
closed-cup Mushrooms (brushed clean with stems removed)
1
Broccoli (diced)
1
red pepper (finely diced)
1
shallot (finely chopped)
2 cloves
garlic (minced)
1 cup
1 ½ cups
¼ cup
½ teaspoon
freshly ground Black pepper
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Product recommendation

If the mushrooms are particularly dirty, wash them in a bowl of cold water before drying well.

Preparation steps

Step 1/6
Preheat the oven to 180°C (160° fan)|350F|gas 4. Arrange the mushrooms, cap-side down, in a large roasting dish lined with aluminium foil.
Step 2/6
Toss together the broccoli, pepper, shallot, garlic, breadcrumbs, and 100 g of the Parmesan. Season with salt and pepper.
Step 3/6
Pack the mixture onto the mushrooms and drizzle with olive oil.
Step 4/6
Cover the roasting dish with a sheet of aluminium foil and bake for 25 minutes.
Step 5/6
Remove the foil after 25 minutes and continue baking for a further 10 - 15 minutes until the mushrooms are crisp on top.
Step 6/6
Remove from the oven and garnish with the remaining Parmesan and a pinch of paprika.

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