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Stuffed mushrooms (large)
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Preparation time:
30 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
460
Calories
32 g
Carbohydrates
12 g
Protein
29 g
Fat
Ingredients:
 | Cherry tomatoes, cocktail tomatoes (fresh) | 3 (60 g) |
 | Olive oil | 25 ml |
 | Whole grain rolls | 1 (65 g) |
 | Garlic (fresh) | ⅜ (1 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Parsley (fresh) | 2 Tablespoon |
 | Hazelnut, hazelnut flour (ground) | 1 Tablespoon |
 | Lemon (fresh) | ⅒ (2 g) |
 | Mushrooms Mushrooms (fresh) | 130 g |
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Preparation:
Step 1:
Carefully wash the mushrooms and pat dry. Break out the stems from the mushrooms and dice them. Heat 10ml oil in a non-stick frying pan and fry the mushroom stem cubes in it - set aside. Wash the tomatoes and dice them as well.
Step 2:
Preheat oven to 140° C convection oven. Wash the parsley, peel the garlic, grate the lemon. Blend parsley, garlic, lemon juice, ground hazelnuts and remaining oil together in a blender to make pesto.
Step 3:
Mix diced mushrooms and diced tomatoes in a bowl with half of the pesto and season to taste with salt and pepper. Pour the mixture into the mushrooms and bake them in the preheated oven for 5-8 min. Now arrange the mushrooms on a plate, top with the remaining pesto and enjoy with the whole wheat roll.
Macronutrient distribution:
The recipe Stuffed mushrooms (large) is composed of the following macronutrients.
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Kitchen utensils needed:
Blender
Bowl
Coated pan
Grater
Hand mixer
Oven
Peeler
Stove
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