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Woodland Veg Gratin

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Woodland Veg Gratin
503
calories
Calories
0
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easy
Difficulty
15 min.
Preparation
 • Ready in 1 hr 25 min.
Ready in
Nutritions
Fat38.41 g
Saturated Fat Acids13.43 g
Protein25.64 g
Roughage3.39 g
Sugar added0 g
Calorie503
1 serving contains
Calories503
Protein/g25.64
Fat/g38.41
Saturated fatty acids/g13.43
Carbohydrates/g14.27
Added sugar/g0
Roughage/g3.39
Cholesterol/mg89.31
Vitamin A/mg128.14
Vitamin D/μg0.5
Vitamin E/mg1.99
Vitamin B₁/mg0.07
Vitamin B₂/mg0.13
Niacin/mg1.47
Vitamin B₆/mg0.05
Folate/μg19.18
Pantothenic acid/mg0.29
Vitamin B₁₂/μg0.31
Vitamin C/mg6.06
Potassium/mg466.23
Calcium/mg661.75
Magnesium/mg27.98
Iron/mg2.81
Iodine/μg15
Zinc/mg0.37

Recipe author: EAT SMARTER
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 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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