Description: Can be served as a canapé, finger food for parties, snack or an izakaya-style dish. Just a bit of twist (or what you may call a ‘left-over recipe’) can make mushrooms much nicer than just simply grilled mushrooms in the oven.
Serves: 2 (10 pieces)
Cooking time: 25 minutes

Ingredients

• Mushroom – 250g or 10 pieces
• Garlic – chopped into small pieces, 4 cloves
• Raclette Cheese – 50g
• Dried Parsley – ½ teaspoon
• Ground black pepper – ¼ dash

Method

1. Remove the mushroom stems and cut into small pieces.
2. Mix garlic and chopped stems. Stuff them on the back of the mushrooms.
3. Add the cheese on top.
4. Bake them for 20 minutes at 200°C in the oven.

To serve: sprinkle parsley and ground black pepper.

Nutritional Values Per Serving

Kcal	Protein	Fat	Carbs	Fibre	Sugars	Salt	Saturated Fat	Calcium	Vitamin B2	Vitamin B3
126.1	9.8g	7.3g	7.4g	0.9g	2.2g	0.6g	4.5g	213.3mg	0.6mg	4.8mg
6.3%	19.6%	10.4%	2.9%	3.0%	2.5%	9.3%	22.4%	30.5%	56.6%	37.0%

Nutritional Tips

Not only do mushrooms contain almost no fat, sugar or salt but are also a valuable source of dietary fibre, vitamins B1, B2, B3, B6 and Folate. Mushrooms also contain minerals such as potassium, phosphorus and iron, and have a water content of more than 90 per cent.

Vitamin B is a water-soluble vitamin and there are many different types all of which play important roles in our bodies. Vitamin Bs function as coenzymes during the g metabolism of fat and carbohydrates within the cell.

For example, Vitamin B2 (Riboflavin) cannot be stored in the body, so we need to take it from our diet daily. If deficiency occurs, cheilosis, magenta tongue or anaemia (secondary iron deficiency) can be seen. Riboflavin is also used as a food colour (E101) due to its yellow-orange colour. Good sources of riboflavin are milk, meat, fish, liver and fortified breakfast cereals. Riboflavin is unstable under ultraviolet light, it is therefore important to keep these foods out of direct sunlight.