4 Serves
30 Mins
Preheat your oven to 175°C. Clean the mushroom caps and remove the stems.
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Vitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
18 µg / 400 µgCalcium
172 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
188 mg / 1,250 mgPotassium
730 mg / 4,700 mgSodium
279 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
6 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
8 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
In a frying pan, saute the chopped mushroom stems with garlic and olive oil until tender.
Combine the sauteed mixture with breadcrumbs and fill each mushroom cap generously.
Place the stuffed mushrooms on a baking sheet and sprinkle the top of each with Parmesan cheese.
Bake in the preheated oven for 10 to 15 minutes until the cheese is golden and bubbling.
25
g95
g20
g
Yemeni
