Woodland Funghi Cups

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Woodland Funghi Cups
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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 1 hr
Ready in
Calories:
299
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie299 cal.(14 %)
Protein17 g(17 %)
Fat15 g(13 %)
Carbohydrates23 g(15 %)
Sugar added0 g(0 %)
Roughage6.5 g(22 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.5 μg(8 %)
Vitamin E2 mg(17 %)
Vitamin K237.7 μg(396 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin8.4 mg(70 %)
Vitamin B₆0.5 mg(36 %)
Folate79 μg(26 %)
Pantothenic acid3.5 mg(58 %)
Biotin14.7 μg(33 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C122 mg(128 %)
Potassium695 mg(17 %)
Calcium360 mg(36 %)
Magnesium49 mg(16 %)
Iron2.3 mg(15 %)
Iodine50 μg(25 %)
Zinc2.5 mg(31 %)
Saturated fatty acids5.9 g
Uric acid160 mg
Cholesterol19 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
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 cloves (minced)
1 cup fresh breadcrumbs
1 ½ cups Parmesan (grated)
¼ cup olive oil
½ tsp paprika
salt
freshly ground Black pepper
How healthy are the main ingredients?
MushroomParmesanolive oilgarlic cloveBroccolishallot
Product recommendation
If the mushrooms are particularly dirty, wash them in a bowl of cold water before drying well.

Preparation steps

1.
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.
2.
Toss together the broccoli, pepper, shallot, garlic, breadcrumbs, and 100 g of the Parmesan. Season with salt and pepper.
3.
Pack the mixture onto the mushrooms and drizzle with olive oil.
4.
Cover the roasting dish with a sheet of aluminium foil and bake for 25 minutes.
5.
Remove the foil after 25 minutes and continue baking for a further 10 - 15 minutes until the mushrooms are crisp on top.
6.
Remove from the oven and garnish with the remaining Parmesan and a pinch of paprika.

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