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Stuffed mushrooms mediterranean style
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Preparation time:
60 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
279
Calories
8 g
Carbohydrates
17 g
Protein
18 g
Fat
Ingredients:
 | Olive oil | ¼ Teaspoon |
 | Egg, hen egg (organic, free range) | 1 (60 g) |
 | Onion (fresh) | ¼ (25 g) |
 | Garlic (fresh) | ⅞ (2,5 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Basil (fresh or dried) | 1 Pinch(s) |
 | Thyme (fresh) | 1 Pinch(s) |
 | Parmesan cheese | 3 ½ g |
 | Mozzarella | 31 ¼ g |
 | Mushrooms Mushrooms (fresh) | 60 g |
 | Tomatoes (dried) | 10 g |
 | Olives | 2 (10 g) |
 | Chili flakes | 1 Pinch(s) |
 | Wholemeal breadcrumbs | ¼ Teaspoon |
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Preparation:
Step 1:
Clean the mushrooms, carefully loosen the stems and hollow out the mushrooms. Cut the stems small. Peel and finely dice the garlic and onion.
Step 2:
Heat oil in a frying pan and sauté onions and garlic over medium heat until translucent. Add the mushroom stems and cook for 1 minute, let the liquid evaporate and then remove the pan from the heat.
Step 3:
Drain the sun-dried tomatoes, reserving a little of the oil. Finely chop the tomatoes and olives. Wash the herbs, shake dry and pluck off the leaves. Finely chop the thyme and basil. Drain the mozzarella and cut into small cubes. Grate the parmesan. In a bowl, mix the mushroom mixture with olives, tomatoes, herbs, egg yolk, mozzarella, parmesan, tomato oil and breadcrumbs. Season with salt, pepper and chili flakes and stuff the mushrooms with it.
Step 4:
Place the mushrooms in a baking dish and bake in a preheated oven at 200 degrees for 20-25 minutes until golden brown.
Macronutrient distribution:
The recipe Stuffed mushrooms mediterranean style is composed of the following macronutrients.
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Kitchen utensils needed:
Bowl
Casserole dish
Coated pan
Cutting board
Glass
Grater
Kitchen knife
Oven
Peeler
Stove
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