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Ingredients
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Utensils
Stovetop, Frying pan, Oven
recipe
Step 1
Préchauffez le four à 200°C. Lavez puis coupez les champignons en fines lamelles.
Step 2
Faites chauffer un filet d'huile d'olive dans une poêle, sur feu moyen. Ajoutez les champignons et la moitié des herbes de Provence. Salez, poivrez et faites-les cuire 5 à 6 minutes.
Step 3
Sur une plaque recouverte de papier cuisson, ajoutez la pinsa. Étalez la crème sur le dessus, puis ajoutez les champignons cuits et le chèvre frais en morceaux.
Step 4
Parsemez la pinsa d'un filet de miel et du reste des herbes de Provence, puis enfournez 6 à 7 minutes à 200°C.
Step 5
Une fois le chèvre fondu et bien doré, sortez la plaque du four. Servez la pinsa chèvre miel & champignons dans une assiette avec une salade verte assaisonnée selon vos goûts. C'est prêt !
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 475 cal. |
| Fat | 12 g |
| Carbohydrates | 70 g |
| Protein | 15 g |
| Fiber | 4 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Pinsa chèvre miel & champignons" contains 475 Energy, 12 g of Fat, 70 g of Carbohydrates, 15 g of Protein, 4 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
C Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
B Green-score
The Green-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A+ to F. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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