Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Spinach | 1 cup raw (30g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Leaf | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 wholemeal or wholewheat brown rools, halved and with their crumb removed
- 50 g (2 oz) butter
- 100g (4 oz) mushrooms, chopped roughly
- 100g (4 oz) cooked and very well drained leaf spinach, chopped roughly
- 50g (2 oz) raisins
- salt, pepper, ground cinnamon, cloves to taste
- 1 large or 2 small eggs
- =
Directions
Put halved rolls in moderately hot oven for approx. 10 minutes or till they
are lightly browned and crisps
Melt the butter in a pan and cook the mushrooms for a couple of minutes.
Add the spinach and the raisins and continue to cook gently for several
minutes, or till the butter has been almost absorbed by the veggies.
Season to taste with the slat, pepper, and spices. Beat the egg in a
bowl, add to the veggie mixture and cook it gently just long enough for
the egg to slightly bind to the other ingredients. Pile the filling into
the halved rolls and serve at once.