RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.8469
Energy (kCal)	115.5364
Carbohydrates (g)	6.0687
Total fats (g)	8.6665
Fatty acids, total saturated 20:0 (g)	0.0005
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0624
Fatty acids, total polyunsaturated 17:1 (g)	0.0018
Fatty acids, total trans-monoenoic (g)	0.0039
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0286
Fatty acids, total saturated 4:0 (g)	0.0006
Fatty acids, total trans (g)	0.0058
Riboflavin (mg)	0.1487
Tocopherol, beta (mg)	0.0015
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0011
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.4264
Tocopherol, delta (mg)	0.0091
Arginine (g)	0.5388
Proline (g)	0.2163
Fatty acids, total polyunsaturated 18:1 t (g)	0.0035
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1065
Adjusted Protein (g)	0.0000
Cystine (g)	0.0953
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.7877
Copper, Cu (mg)	0.2632
Maltose (g)	0.0000
Zinc, Zn (mg)	0.9344
Total lipid (fat) (g)	8.6665
Vitamin K (phylloquinone) (g)	0.1256
Cholesterol (mg)	56.4975
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0060
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.5000
Folate, total (g)	26.2548
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0033
Vitamin A, IU (IU)	92.7675
Energy (kcal)	115.5364
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0521
Fatty acids, total saturated 14:1 (g)	0.0012
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1486
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.9713
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0091
Vitamin C, total ascorbic acid (mg)	2.7672
Lutein + zeaxanthin (g)	77.9556
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0088
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2905
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	18.6275
Fatty acids, total saturated 16:0 (g)	0.9847
Carbohydrate, by difference (g)	6.0687
Vitamin D (IU)	12.4538
Fructose (g)	0.0559
Fluoride, F (g)	0.1671
Aspartic acid (g)	0.4729
Tyrosine (g)	0.1949
Potassium, K (mg)	121.6945
Fatty acids, total saturated 12:0 (g)	0.0001
Vitamin A, RAE (g)	24.7500
Serine (g)	0.3044
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2530
Fatty acids, total trans-polyenoic 22:4 (g)	0.0020
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0006
Fatty acids, total saturated 14:0 (g)	0.0231
Histidine (g)	0.1298
Isoleucine (g)	0.2274
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0018
Niacin (mg)	0.9248
Water (g)	24.6877
Fatty acids, total saturated 8:0 (g)	0.0006
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0027
Carotene, beta (g)	0.3508
Sodium, Na (mg)	33.9170
Iron, Fe (mg)	0.7664
Energy (kJ)	483.4489
Ash (g)	1.0017
Caffeine (mg)	0.0000
Glycine (g)	0.2610
Fatty acids, total trans-polyenoic (g)	0.0018
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0018
Fatty acids, total saturated 18:2 undifferentiated (g)	3.3386
Fatty acids, total polyunsaturated (g)	3.4511
Vitamin E (alpha-tocopherol) (mg)	0.1711
Sucrose (g)	0.0219
Vitamin B-6 (mg)	0.0849
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.3038
Vitamin D3 (cholecalciferol) (g)	0.3038
Lysine (g)	0.2367
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0035
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.3726
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0013
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2057
Folate, food (g)	26.2548
Fatty acids, total saturated 20:1 (g)	0.0142
Fatty acids, total monounsaturated (g)	3.2763
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2331
Fatty acids, total polyunsaturated 16:1 t (g)	0.0005
Fatty acids, total polyunsaturated 17:0 (g)	0.0033
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0152
Choline, total (mg)	46.0101
Fatty acids, total polyunsaturated 16:1 c (g)	0.0301
Fatty acids, total saturated (g)	1.4868
Vitamin B-12 (g)	0.1352
Calcium, Ca (mg)	75.5100
Fatty acids, total saturated 10:0 (g)	0.0019
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0015
Alanine (g)	0.2625
Glutamic acid (g)	0.9016
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0002
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	24.3000
Leucine (g)	0.3844
Folate, DFE (g)	26.2548
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0018
Fiber, total dietary (g)	1.7302
Tryptophan (g)	0.0867
Threonine (g)	0.2050
Fatty acids, total polyunsaturated 18:1 c (g)	0.5148
Manganese, Mn (mg)	0.2527
Protein (g)	4.8469
Cryptoxanthin, beta (g)	1.5702
Fatty acids, total saturated 18:1 undifferentiated (g)	3.2042
Betaine (mg)	0.0456
Phosphorus, P (mg)	149.2779
Tocopherol, gamma (mg)	0.0759

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat the oven to 425 degrees F. | 2. In large skillet, sauté shallot or onion in butter until soft, about 5 minutes. | 3. Add mushrooms and lemon juice to skillet and cook until mushrooms are soft and juices have absorbed. | 4. Add herbs, mix well and set aside to cool. | 5. Add cream cheese to cooled mushrooms and mix well. Adjust seasonings to taste. | 6. Roll out puff pastry to 10x12-inch rectangle. | 7. Spread filling over pastry. | 8. Cut pastry into fifteen 2x4-inch rectangles. | 9. Roll up each rectangle and brush with egg wash. | 10. Place seam side down on ungreased baking sheet. | 11. Bake until golden, about 15 minutes. | 12. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shallot	1	tablespoon	minced minced	7.2	1.68	0.25	0.01
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
mushroom	1/4		chopped	-	-	-	-
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
herb	1	teaspoon	basil dried	-	-	-	-
cream cheese	1	package		-	-	-	-
puff pastry	0.5	package	frozen	-	-	-	-
egg	1	tablespoon		21.7181	0.1094	1.9076	1.4443

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Mushroom and Herb Rolls