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Stuffed Baked Butternut with Mushrooms and Feta

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

12.3g

Energy (kJ)

1036kJ

Energy (kcal)

248kcal

Carbohydrate incl. fibre (g)

9.8g

Carbohydrate excl. fibre (g)

8.3g

Sugar (g)

7.4g

Fibre (g)

1.5g

Fat (g)

18.4g

Saturated fat (g)

10.3g

Unsaturated fat (g)

6.9g

Monounsaturated fat (g)

5.3g

Polyunsaturated fat (g)

1.6g

Trans fat (g)

0.0g

Cholesterol (mg)

59mg

Sodium (mg)

716mg

Salt (g)

1.79g

Vitamin A (IU)

1079IU

Vitamin C (mg)

34.3mg

Calcium (mg)

353mg

Iron (mg)

0.88mg

Potassium (mg)

360mg

Total

49.0g

4146kJ

992kcal

39.3g

33.1g

29.6g

6.2g

73.5g

41.2g

27.7g

21.2g

6.5g

0.0g

235mg

2864mg

7.15g

4315IU

137.0mg

1411mg

3.51mg

1442mg

  • 1 large butternut or 2 small butternut
  • 15 ml sunflower oil
  • 1 onion, finely diced
  • 1 red pepper, finely diced
  • 250 g button mushrooms, sliced
  • 125 ml milk
  • 1 sachet Knorr Creamy garlic and Herb Potato Bake
  • 250 ml feta cheese, crumbled
  • fresh chivesing, finely chopped (for garnish)