RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.0716
Energy (kCal)	99.37
Carbohydrates (g)	1.8163
Total fats (g)	6.5232
Fatty acids, total saturated 20:0 (g)	0.0040
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0326
Fatty acids, total polyunsaturated 17:1 (g)	0.0094
Fatty acids, total trans-monoenoic (g)	0.0566
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0965
Fatty acids, total saturated 4:0 (g)	0.0395
Fatty acids, total trans (g)	0.0733
Riboflavin (mg)	0.2551
Tocopherol, beta (mg)	0.0061
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0045
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0001
Fatty acids, total saturated 18:0 (g)	0.5834
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.4675
Proline (g)	0.4642
Fatty acids, total polyunsaturated 18:1 t (g)	0.0496
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2506
Adjusted Protein (g)	0.0000
Cystine (g)	0.1556
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	17.1100
Copper, Cu (mg)	0.0600
Maltose (g)	0.0000
Zinc, Zn (mg)	0.9092
Total lipid (fat) (g)	6.5232
Vitamin K (phylloquinone) (g)	8.7515
Cholesterol (mg)	191.1150
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0001
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0257
Menaquinone-4 (g)	0.3465
Phytosterols (mg)	0.0000
Folate, total (g)	27.2750
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0128
Vitamin A, IU (IU)	632.0350
Energy (kcal)	99.3700
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1319
Fatty acids, total saturated 14:1 (g)	0.0199
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2354
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.2414
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0372
Vitamin C, total ascorbic acid (mg)	5.8010
Lutein + zeaxanthin (g)	286.2600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5536
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0001
Magnesium, Mg (mg)	10.7050
Fatty acids, total saturated 16:0 (g)	1.5815
Carbohydrate, by difference (g)	1.8163
Vitamin D (IU)	41.0000
Fructose (g)	0.0848
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.7882
Tyrosine (g)	0.3473
Potassium, K (mg)	125.2200
Fatty acids, total saturated 12:0 (g)	0.0482
Vitamin A, RAE (g)	111.0400
Serine (g)	0.5829
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4384
Fatty acids, total trans-polyenoic 22:4 (g)	0.0069
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0006
Fatty acids, total saturated 22:0 (g)	0.0029
Fatty acids, total saturated 14:0 (g)	0.1772
Histidine (g)	0.2172
Isoleucine (g)	0.4265
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0149
Niacin (mg)	0.1667
Water (g)	64.7625
Fatty acids, total saturated 8:0 (g)	0.0200
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0094
Carotene, beta (g)	177.2050
Sodium, Na (mg)	84.8100
Iron, Fe (mg)	1.0174
Energy (kJ)	415.8300
Ash (g)	0.8263
Caffeine (mg)	0.0000
Glycine (g)	0.2506
Fatty acids, total trans-polyenoic (g)	0.0167
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0061
Fatty acids, total saturated 18:2 undifferentiated (g)	0.8565
Fatty acids, total polyunsaturated (g)	1.0501
Vitamin E (alpha-tocopherol) (mg)	0.6519
Sucrose (g)	0.0064
Vitamin B-6 (mg)	0.1106
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0298
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.6081
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0134
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0550
Starch (g)	0.0000
Pantothenic acid (mg)	0.9039
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)	0.0209
Fatty acids, total trans-polyenoic 18:3i (g)	0.0001
Thiamin (mg)	0.0353
Folate, food (g)	27.2750
Fatty acids, total saturated 20:1 (g)	0.0168
Fatty acids, total monounsaturated (g)	2.2791
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.8076
Fatty acids, total polyunsaturated 16:1 t (g)	0.0071
Fatty acids, total polyunsaturated 17:0 (g)	0.0214
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	149.8595
Fatty acids, total polyunsaturated 16:1 c (g)	0.1246
Fatty acids, total saturated (g)	2.5753
Vitamin B-12 (g)	0.6133
Calcium, Ca (mg)	81.9550
Fatty acids, total saturated 10:0 (g)	0.0457
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.4254
Glutamic acid (g)	1.2496
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0007
Carotene, alpha (g)	17.6050
Vitamin E, added (mg)	0.0000
Retinol (g)	95.5650
Leucine (g)	0.7156
Folate, DFE (g)	27.2750
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0165
Fiber, total dietary (g)	0.3195
Tryptophan (g)	0.1076
Threonine (g)	0.3418
Fatty acids, total polyunsaturated 18:1 c (g)	2.0450
Manganese, Mn (mg)	0.0439
Protein (g)	8.0716
Cryptoxanthin, beta (g)	4.6100
Fatty acids, total saturated 18:1 undifferentiated (g)	2.1010
Betaine (mg)	0.1830
Phosphorus, P (mg)	137.8700
Tocopherol, gamma (mg)	0.2538

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 375°F. | 2. Clean mushrooms and remove and mince stems. Reserve to add to stuffing. | 3. Place mushroom caps, round side down, in an un-greased baking dish. | 4. Blend together cheese, onion, mushroom stems and tomato. Add bread crumbs, seasoning salt and beaten egg. | 5. Fill mushroom caps with mixture. The mix will stay together rather well as it cooks, so it’s okay to fill the caps generously, like you would ice cream in an ice cream cone. | 6. Bake at 375°F for 15-20 minutes until mushrooms are tender. | 7. **This makes enough for 2 people. This recipe can be added to easily! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mushroom	4			-	-	-	-
swiss cheese	2	teaspoons	shredded sized minced	21.615	0.0792	1.4828	1.7044
green onion	2	teaspoons	minced	1.08	0.2296	0.0388	0.0188
tomato	2	tablespoons	minced	5.175	1.1475	0.27	0.045
egg	1		beaten	71.5	0.36	6.28	4.755
breadcrumb	2	tablespoons		-	-	-	-
seasoning salt	1	teaspoon		-	-	-	-

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

Cooking in progress....

Swiss Tomato Stuffed Mushrooms (Appetizers)