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4 Serves
99 Mins
Preheat your oven to 190°C. Slice the top off the baguette and carefully scoop out the soft interior to create a hollow shell.
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FrenchVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
25 µg / 400 µgCalcium
52 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
134 mg / 1,250 mgPotassium
988 mg / 4,700 mgSodium
387 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
8 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Finely dice the onion and clean the mushrooms. Heat olive oil in a frying pan over medium heat.
Add the onions and mushrooms to the frying pan and sauté until golden brown. Stir in the heavy cream and cook until the mixture thickens slightly.
Season the mushroom mixture with salt and pepper to taste, then remove from heat.
Stuff the hollowed baguette with the creamy mushroom mixture. Place the baguette on a baking sheet and bake in the preheated oven until the bread is crispy and the filling is heated through.
30
g20
g36
g
French
French