RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	94.1015
Energy (kCal)	2640.8605
Carbohydrates (g)	21.3006
Total fats (g)	241.2413
Fatty acids, total saturated 20:0 (g)	0.1158
Fatty acids, total saturated 18:3 undifferentiated (g)	2.2920
Fatty acids, total polyunsaturated 17:1 (g)	0.1680
Fatty acids, total trans-monoenoic (g)	2.4260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.3272
Fatty acids, total saturated 4:0 (g)	1.8390
Fatty acids, total trans (g)	3.0044
Riboflavin (mg)	1.7873
Tocopherol, beta (mg)	0.0100
Lactose (g)	10.0885
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0550
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)	27.5541
Tocopherol, delta (mg)	0.0600
Arginine (g)	4.8588
Proline (g)	4.4393
Fatty acids, total polyunsaturated 18:1 t (g)	2.1614
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3711
Adjusted Protein (g)	0.0000
Cystine (g)	0.9743
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	161.3239
Copper, Cu (mg)	0.5009
Maltose (g)	0.0000
Zinc, Zn (mg)	10.8539
Total lipid (fat) (g)	241.2413
Vitamin K (phylloquinone) (g)	30.2274
Cholesterol (mg)	998.0306
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0072
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.3288
Menaquinone-4 (g)	0.6100
Phytosterols (mg)	0.0000
Folate, total (g)	104.5414
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.1156
Vitamin A, IU (IU)	4476.5950
Energy (kcal)	2640.8605
Fatty acids, total saturated 16:1 undifferentiated (g)	8.5563
Fatty acids, total saturated 14:1 (g)	0.8326
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	2.1603
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0216
Sugars, total (g)	10.7744
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2760
Vitamin C, total ascorbic acid (mg)	11.4659
Lutein + zeaxanthin (g)	802.4500
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	3.9930
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0072
Magnesium, Mg (mg)	109.7950
Fatty acids, total saturated 16:0 (g)	55.4330
Carbohydrate, by difference (g)	21.3006
Vitamin D (IU)	234.4200
Fructose (g)	0.0011
Fluoride, F (g)	8.3000
Aspartic acid (g)	7.3909
Tyrosine (g)	2.7860
Potassium, K (mg)	1729.7451
Fatty acids, total saturated 12:0 (g)	2.8672
Vitamin A, RAE (g)	1196.4520
Serine (g)	3.8215
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	3.2619
Fatty acids, total trans-polyenoic 22:4 (g)	0.0370
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0216
Fatty acids, total saturated 22:0 (g)	0.0400
Fatty acids, total saturated 14:0 (g)	10.8491
Histidine (g)	2.3924
Isoleucine (g)	3.4850
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.4632
Niacin (mg)	15.1125
Water (g)	506.9478
Fatty acids, total saturated 8:0 (g)	0.9826
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0372
Carotene, beta (g)	346.1960
Sodium, Na (mg)	3779.0062
Iron, Fe (mg)	8.5287
Energy (kJ)	11050.5673
Ash (g)	16.3467
Caffeine (mg)	0.0000
Glycine (g)	4.5583
Fatty acids, total trans-polyenoic (g)	0.5784
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0168
Fatty acids, total saturated 18:2 undifferentiated (g)	21.1804
Fatty acids, total polyunsaturated (g)	24.1356
Vitamin E (alpha-tocopherol) (mg)	3.3511
Sucrose (g)	0.0000
Vitamin B-6 (mg)	1.6650
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	1.5266
Vitamin D (D2 + D3) (g)	5.9010
Vitamin D3 (cholecalciferol) (g)	5.9010
Lysine (g)	6.2888
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.1214
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	5.2729
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)	0.8552
Fatty acids, total trans-polyenoic 18:3i (g)	0.0096
Thiamin (mg)	2.7043
Folate, food (g)	104.5414
Fatty acids, total saturated 20:1 (g)	0.1982
Fatty acids, total monounsaturated (g)	91.3348
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	3.6286
Fatty acids, total polyunsaturated 16:1 t (g)	0.2646
Fatty acids, total polyunsaturated 17:0 (g)	0.5260
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	346.5272
Fatty acids, total polyunsaturated 16:1 c (g)	1.5108
Fatty acids, total saturated (g)	111.2845
Vitamin B-12 (g)	5.8962
Calcium, Ca (mg)	534.3577
Fatty acids, total saturated 10:0 (g)	2.6119
Galactose (g)	0.0143
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	4.6454
Glutamic acid (g)	12.4282
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0058
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	1167.2500
Leucine (g)	6.1764
Folate, DFE (g)	104.5414
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.5688
Fiber, total dietary (g)	0.0848
Tryptophan (g)	0.8690
Threonine (g)	3.4993
Fatty acids, total polyunsaturated 18:1 c (g)	20.3752
Manganese, Mn (mg)	0.3687
Protein (g)	94.1015
Cryptoxanthin, beta (g)	11.4380
Fatty acids, total saturated 18:1 undifferentiated (g)	81.6174
Betaine (mg)	0.6872
Phosphorus, P (mg)	1175.5099
Tocopherol, gamma (mg)	1.0845

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. Preheat oven to 350ºF. | 2. MUSHROOMS:. | 3. CLEAN top of mushrooms with damp cloth. Place cleaned mushrooms on a sheet tray, stem side down. Bake at 350ºF for 5-8 minutes. | 4. REMOVE from oven until ready to stuff, in step 4 below. | 5. STUFFING:. | 6. BROWN sausage in a nonstick skillet, crumbling sausage into small pieces. Once browned, drain fat and transfer to a paper towel to cool. | 7. BEAT eggs with milk in a medium bowl, then mix in parsley, basil, garlic, croutons, and Parmesan cheese. | 8. ADD cooled sausage and mix well -- mixture should be wet but firm and hold together easily. | 9. TOP pre-baked mushroom caps with sausage mixture and bake in 350ºF oven for 15 - 20 minutes, or until golden brown and cooked throughout. | 10. SAUCE:. | 11. HEAT cream in sauce pan and lightly boil until half its original volume, being careful not to scorch. Mix in Parmesan cheese, basil, salt and pepper. | 12. SPOON 2 ounces of sauce over top of each mushroom. | 13. Garnish with a sprig of fresh Italian parsley or fresh basil and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
portabella mushroom	4			-	-	-	-
italian sausage	1	lb		1569.4315	2.9484	64.637	142.1107
italian parsley	1	teaspoon	chopped	-	-	-	-
basil	1	teaspoon	chopped	1.219	0.1404	0.16699999999999998	0.0339
garlic clove	1		chopped	-	-	-	-
garlic crouton	1	cup	ground flavored	-	-	-	-
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
parmesan cheese	1/4	cup		74.0	8.0	8.0	1.0
egg	2			143.0	0.72	12.56	9.51
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
basil	2	tablespoons	chopped	1.219	0.1404	0.16699999999999998	0.0339
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
salt				-	-	-	-
pepper				-	-	-	-

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

Cooking in progress....

Italian Sausage Stuffed Portobello Mushrooms With Herb Parmesan