RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	143.0
Energy (kCal)	1407.6449
Carbohydrates (g)	57.2575
Total fats (g)	65.3789
Fatty acids, total saturated 20:0 (g)	0.1494
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5620
Fatty acids, total polyunsaturated 17:1 (g)	0.0858
Fatty acids, total trans-monoenoic (g)	0.8000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.4000
Fatty acids, total saturated 4:0 (g)	0.5856
Fatty acids, total trans (g)	0.9888
Riboflavin (mg)	1.7340
Tocopherol, beta (mg)	0.0297
Lactose (g)	2.3360
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0976
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)	3.7406
Tocopherol, delta (mg)	0.0138
Arginine (g)	0.0613
Proline (g)	0.2754
Fatty acids, total polyunsaturated 18:1 t (g)	0.7128
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0299
Adjusted Protein (g)	0.0000
Cystine (g)	0.0144
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	138.9917
Copper, Cu (mg)	1.9339
Maltose (g)	0.0000
Zinc, Zn (mg)	9.0499
Total lipid (fat) (g)	65.3789
Vitamin K (phylloquinone) (g)	32.3261
Cholesterol (mg)	430.4000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0045
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1078
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	63.2440
Folate, total (g)	241.9727
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0312
Vitamin A, IU (IU)	2884.4469
Energy (kcal)	1407.6449
Fatty acids, total saturated 16:1 undifferentiated (g)	0.9730
Fatty acids, total saturated 14:1 (g)	0.2753
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0553
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1636
Sugars, total (g)	18.0011
Folic acid (g)	119.9467
Tocotrienol, alpha (mg)	0.0769
Vitamin C, total ascorbic acid (mg)	0.5838
Lutein + zeaxanthin (g)	113.5422
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.2244
Vitamin B-12, added (g)	2.0107
Valine (g)	0.1479
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0024
Magnesium, Mg (mg)	205.5665
Fatty acids, total saturated 16:0 (g)	11.6434
Carbohydrate, by difference (g)	57.2575
Vitamin D (IU)	103.7867
Fructose (g)	0.0183
Fluoride, F (g)	2.5966
Aspartic acid (g)	0.1904
Tyrosine (g)	0.1145
Potassium, K (mg)	1856.7850
Fatty acids, total saturated 12:0 (g)	0.8491
Vitamin A, RAE (g)	833.0569
Serine (g)	0.0823
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1133
Fatty acids, total trans-polyenoic 22:4 (g)	0.0080
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0072
Fatty acids, total saturated 22:0 (g)	0.0468
Fatty acids, total saturated 14:0 (g)	2.6815
Histidine (g)	0.0559
Isoleucine (g)	0.1255
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1504
Niacin (mg)	14.2634
Water (g)	582.3486
Fatty acids, total saturated 8:0 (g)	0.3078
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0064
Carotene, beta (g)	76.5675
Sodium, Na (mg)	650.7367
Iron, Fe (mg)	12.7857
Energy (kJ)	5887.3458
Ash (g)	10.3918
Caffeine (mg)	0.0000
Glycine (g)	0.0631
Fatty acids, total trans-polyenoic (g)	0.1888
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0016
Fatty acids, total saturated 18:2 undifferentiated (g)	5.5849
Fatty acids, total polyunsaturated (g)	7.0821
Vitamin E (alpha-tocopherol) (mg)	8.9768
Sucrose (g)	0.0137
Vitamin B-6 (mg)	1.5547
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.4873
Vitamin D (D2 + D3) (g)	2.5973
Vitamin D3 (cholecalciferol) (g)	2.5973
Lysine (g)	0.1081
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0337
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.4178
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)	0.2824
Fatty acids, total trans-polyenoic 18:3i (g)	0.0032
Thiamin (mg)	1.3206
Folate, food (g)	122.0260
Fatty acids, total saturated 20:1 (g)	0.1575
Fatty acids, total monounsaturated (g)	30.6443
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.6992
Fatty acids, total polyunsaturated 16:1 t (g)	0.0872
Fatty acids, total polyunsaturated 17:0 (g)	0.1739
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	473.4038
Fatty acids, total polyunsaturated 16:1 c (g)	0.4376
Fatty acids, total saturated (g)	23.7420
Vitamin B-12 (g)	8.9387
Calcium, Ca (mg)	909.0122
Fatty acids, total saturated 10:0 (g)	0.7243
Galactose (g)	0.0031
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0838
Glutamic acid (g)	0.4803
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0016
Carotene, alpha (g)	0.3690
Vitamin E, added (mg)	0.0000
Retinol (g)	826.8267
Leucine (g)	0.2047
Folate, DFE (g)	326.5594
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1856
Fiber, total dietary (g)	5.9137
Tryptophan (g)	0.0561
Threonine (g)	0.1070
Fatty acids, total polyunsaturated 18:1 c (g)	5.6768
Manganese, Mn (mg)	0.1529
Protein (g)	143.0000
Cryptoxanthin, beta (g)	0.2488
Fatty acids, total saturated 18:1 undifferentiated (g)	29.1480
Betaine (mg)	0.2252
Phosphorus, P (mg)	1453.1018
Tocopherol, gamma (mg)	0.8201

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. Put oven rack in middle position in oven and preheat to 400°F. | 2. Trim ends of mushroom stems and separate caps and stems, reserving both. Arrange caps, stemmed sides up, in a buttered 13"x9" shallow baking dish. | 3. Finely chop stems(or process in food processor), then cook with garlic and oregano in butter(or olive oil) in a 10" heavy skillet over medium heat, stirring frequently, until lightly browned, about 5 minutes. Stir in pecans, bread crumbs, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring frequently, 1 minute. Stir in 1/3 cup half and half and bring to a simmer, then remove from heat. | 4. Sprinkle insides of caps with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, then divide filling among the caps. | 5. Drizzle mushrooms with the 2/3 cup cream and bake until filling is browned and caps are tender, about 30 minutes. Sprinkle over parsley to garnish. Serve mushrooms drizzled with pan juices. | 6. To make ahead: | 7. Stuffed mushrooms can be put together, but not baked, 1 day ahead and chilled, covered. Bring to room temperature before baking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baby portabella mushroom	24			605.2	0.0	134.64	3.4
olive oil	2	tablespoons	called unsalted	238.68	0.0	0.0	27.0
garlic clove	1 -2		minced	-	-	-	-
oregano	1 1/2	1/2	chopped	3.975	1.0338	0.135	0.0642
pecan	1	cup	chopped	286.3467	53.663999999999994	5.8933	6.032
breadcrumb	2	tablespoons		605.2	0.0	134.64	3.4
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
half	1/3	cup		-	-	-	-
heavy cream	2/3	cup		272.0	2.1919999999999997	2.272	28.864
parsley			chopped	-	-	-	-

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

Cooking in progress....

Pecan-Stuffed Mushrooms