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Woodland Veg Gratin

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Woodland Veg Gratin
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
503
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie503 kcal(24 %)
Protein25.64 g(26 %)
Fat38.41 g(33 %)
Carbohydrates14.27 g(10 %)
Sugar added0 g(0 %)
Roughage3.39 g(11 %)
Vitamin A128.14 mg(16,018 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.99 mg(17 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.13 mg(12 %)
Niacin1.47 mg(12 %)
Vitamin B₆0.05 mg(4 %)
Folate19.18 μg(6 %)
Pantothenic acid0.29 mg(5 %)
Vitamin B₁₂0.31 μg(10 %)
Vitamin C6.06 mg(6 %)
Potassium466.23 mg(12 %)
Calcium661.75 mg(66 %)
Magnesium27.98 mg(9 %)
Iron2.81 mg(19 %)
Iodine15 μg(8 %)
Zinc0.37 mg(5 %)
Saturated fatty acids13.43 g
Cholesterol89.31 mg
Recipe author: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 4 servings
1 cup
1.333 cups
pitted black olives (chopped)
1
large egg (beaten)
3 cups
flat-leaf parsley (chopped)
12
large Chestnut mushrooms (brushed clean)
¼ cup
freshly ground Black pepper
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Preparation

Preparation steps

Step 1/5
Preheat the oven to 170°C(150° fan)|325F|gas 3.
Step 2/5
Stir together the sun-dried tomatoes, olives, egg, mozzarella, and seasoning in a mixing bowl.
Step 3/5
Remove the stems from the mushrooms and spoon the mozzarella filling into them.
Step 4/5
Arrange in a roasting dish and drizzle with the olive oil.
Step 5/5
Bake for 1 hour until golden-brown and tender. Season with a little more black pepper before serving.

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