Woodland Funghi Cups
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 299 cal. | (14 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 237.7 μg | (396 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 122 mg | (128 %) | ||
| Potassium | 695 mg | (17 %) | ||
| Calcium | 360 mg | (36 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 50 μg | (25 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 160 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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
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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