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Portobello Mushrooms with anchovies and vegetables

  1. Heat up oven to 180°C.
  2. Mix together everything to fill into the mushrooms.
  3. Fill the mushrooms.
  4. Put some olive oil onto an oven pan and place the mushrooms in.
  5. Bake the mushrooms for about 35 min.
  6. Ready to serve.

IngredientsConvert
  • 12 pcs portobello mushrooms
  • 1 pcs yellow bell pepper
  • 1 pcs zucchini, small
  • 1/2 pcs leek
  • 50 g anchovies
  • 1 clove garlic
  • 1 pcs egg
  • 2 tbsp bread crumbs
  • 1 tbsp provence spice mix
  • 2 tbsp parmesan, grated
  • 2 tbsp olive oil
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
Preparation

  1. Mix everything together, except anchovies, to fill into the mushrooms.
  2. Fill the mushrooms.
  3. Put some olive oil onto an oven pan and put the mushrooms in.
  4. Position the anchovies nicely on the top.
  5. Bake the whole thing for about 35 minutes, until tender.
  6. Ready to serve.

Good points

  • High in phosphorus
  • High in selenium
  • Very high in vitamin B
  • Very high in vitamin C

If you don't like anchovy just simply skip it.

 

Information
Preparation time: 45 min
Portions: 4
Difficulty: medium
Cuisine: Italian
General (in 1 portion)
Calories: 162.38 kcal
Carbohydrates: 13.69 g
Cholesterol: 53.75 mg
Sugar: 6.06 g
Protein: 11.03 g
Fat: 8.5 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com