RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	14.6505
Energy (kCal)	488.985
Carbohydrates (g)	1.9633
Total fats (g)	46.4268
Fatty acids, total saturated 20:0 (g)	0.0972
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3493
Fatty acids, total polyunsaturated 17:1 (g)	0.1173
Fatty acids, total trans-monoenoic (g)	0.1169
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1383
Fatty acids, total saturated 4:0 (g)	0.0065
Fatty acids, total trans (g)	0.1699
Riboflavin (mg)	0.1283
Tocopherol, beta (mg)	1.1312
Lactose (g)	0.3118
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0248
Fatty acids, total polyunsaturated 24:1 c (g)	0.0011
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	4.5698
Tocopherol, delta (mg)	0.0212
Arginine (g)	0.9106
Proline (g)	0.5712
Fatty acids, total polyunsaturated 18:1 t (g)	0.1080
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0121
Adjusted Protein (g)	0.0000
Cystine (g)	0.1590
Tocotrienol, beta (mg)	0.0224
Selenium, Se (g)	22.5120
Copper, Cu (mg)	0.0512
Maltose (g)	0.0000
Zinc, Zn (mg)	1.3914
Total lipid (fat) (g)	46.4268
Vitamin K (phylloquinone) (g)	7.9328
Cholesterol (mg)	73.9200
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0069
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.3287
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	0.8400
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0430
Vitamin A, IU (IU)	122.5000
Energy (kcal)	488.9850
Fatty acids, total saturated 16:1 undifferentiated (g)	0.9952
Fatty acids, total saturated 14:1 (g)	0.0108
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3875
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0046
Sugars, total (g)	1.4523
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0336
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	65.2050
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0056
Vitamin B-12, added (g)	0.0000
Valine (g)	0.7146
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0069
Magnesium, Mg (mg)	15.9075
Fatty acids, total saturated 16:0 (g)	9.8038
Carbohydrate, by difference (g)	1.9633
Vitamin D (IU)	17.9200
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	1.3227
Tyrosine (g)	0.5600
Potassium, K (mg)	251.1600
Fatty acids, total saturated 12:0 (g)	0.0093
Vitamin A, RAE (g)	16.3625
Serine (g)	0.5902
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5869
Fatty acids, total trans-polyenoic 22:4 (g)	0.0493
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0040
Fatty acids, total saturated 22:0 (g)	0.0181
Fatty acids, total saturated 14:0 (g)	0.5882
Histidine (g)	0.5746
Isoleucine (g)	0.6698
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0560
Niacin (mg)	4.5321
Water (g)	51.5952
Fatty acids, total saturated 8:0 (g)	0.0032
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.2766
Carotene, beta (g)	48.2475
Sodium, Na (mg)	773.0975
Iron, Fe (mg)	0.4891
Energy (kJ)	2045.1025
Ash (g)	2.6142
Caffeine (mg)	0.0000
Glycine (g)	0.6384
Fatty acids, total trans-polyenoic (g)	0.0530
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0097
Fatty acids, total saturated 18:2 undifferentiated (g)	6.6402
Fatty acids, total polyunsaturated (g)	7.5722
Vitamin E (alpha-tocopherol) (mg)	0.8633
Sucrose (g)	1.1200
Vitamin B-6 (mg)	0.3049
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0052
Vitamin D (D2 + D3) (g)	0.4480
Vitamin D3 (cholecalciferol) (g)	0.4480
Lysine (g)	1.2578
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0789
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.1155
Pantothenic acid (mg)	0.7108
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)	0.0236
Fatty acids, total trans-polyenoic 18:3i (g)	0.0109
Thiamin (mg)	0.3180
Folate, food (g)	0.8400
Fatty acids, total saturated 20:1 (g)	0.3847
Fatty acids, total monounsaturated (g)	20.6948
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	6.5421
Fatty acids, total polyunsaturated 16:1 t (g)	0.0076
Fatty acids, total polyunsaturated 17:0 (g)	0.1259
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0493
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	53.5360
Fatty acids, total polyunsaturated 16:1 c (g)	0.9875
Fatty acids, total saturated (g)	15.2627
Vitamin B-12 (g)	0.5600
Calcium, Ca (mg)	21.6650
Fatty acids, total saturated 10:0 (g)	0.0080
Galactose (g)	0.0079
Tocotrienol, gamma (mg)	0.0560
Alanine (g)	0.8098
Glutamic acid (g)	2.1594
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0359
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	12.3200
Leucine (g)	1.1637
Folate, DFE (g)	0.0000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0421
Fiber, total dietary (g)	0.0945
Tryptophan (g)	0.1680
Threonine (g)	0.6216
Fatty acids, total polyunsaturated 18:1 c (g)	19.0695
Manganese, Mn (mg)	0.0431
Protein (g)	14.6505
Cryptoxanthin, beta (g)	0.8400
Fatty acids, total saturated 18:1 undifferentiated (g)	19.1787
Betaine (mg)	4.1440
Phosphorus, P (mg)	175.6125
Tocopherol, gamma (mg)	1.0950

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Drizzle a reasonable amount of Olive Oil onto a baking tray and place the mushroom(s) on the tray, cap down, drizzle a little oil onto the mushroom. | 2. Bake in the oven, on 400, for 8 minutes. | 3. Meanwhile, Fry the bacon in olive oil and add any favourite herbs or seasoning. | 4. Remove the portabella mushroom(s) from the oven and top with bacon and cheese. Alternate each so that you would put one slice of cheese, then one slice of bacon, then cheese, bacon, cheese, bacon etc. | 5. Put the bacon and cheese topped mushroom(s) back into the oven. | 6. Cut out 2 circles, around the same size as the mushroom(s) from the bread - a pint glass or large cookie cutter will do nicely. Toast the bread rounds until golden, remove, spread with pesto (to taste) and put on top of each other. | 7. Remove the mushroom(s) from the oven again and place on top of the toasted croutons and pesto. | 8. Serve & Enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bread	2	slices	used	-	-	-	-
pesto sauce	1	teaspoon	preferred	21.945	0.5297	0.5161	1.974
portabella mushroom	1			-	-	-	-
bacon	4			467.04	1.4336	14.1344	44.4528
cheese	4	thin		-	-	-	-
olive oil				-	-	-	-

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

Cooking in progress....

Bacon & Mozzarella Topped Portabella Mushroom With Pesto