RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.9795
Energy (kCal)	321.813
Carbohydrates (g)	12.3047
Total fats (g)	27.8714
Fatty acids, total saturated 20:0 (g)	0.1118
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2227
Fatty acids, total polyunsaturated 17:1 (g)	0.0338
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0243
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0312
Tocopherol, beta (mg)	0.0297
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.6238
Tocopherol, delta (mg)	0.0046
Arginine (g)	0.0864
Proline (g)	0.0275
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7975
Adjusted Protein (g)	0.0000
Cystine (g)	0.0066
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	7.5733
Copper, Cu (mg)	0.0454
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6417
Total lipid (fat) (g)	27.8714
Vitamin K (phylloquinone) (g)	82.0045
Cholesterol (mg)	3.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0031
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	66.8750
Folate, total (g)	18.4910
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	352.6070
Energy (kcal)	321.8130
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3559
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0076
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.0337
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0160
Vitamin C, total ascorbic acid (mg)	9.8975
Lutein + zeaxanthin (g)	223.3530
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0353
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)	14.7500
Fatty acids, total saturated 16:0 (g)	3.2698
Carbohydrate, by difference (g)	12.3047
Vitamin D (IU)	0.0000
Fructose (g)	0.5216
Fluoride, F (g)	0.4400
Aspartic acid (g)	0.0819
Tyrosine (g)	0.0151
Potassium, K (mg)	200.0820
Fatty acids, total saturated 12:0 (g)	0.0222
Vitamin A, RAE (g)	22.4230
Serine (g)	0.0266
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0287
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0348
Fatty acids, total saturated 14:0 (g)	0.0772
Histidine (g)	0.0154
Isoleucine (g)	0.0253
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1915
Water (g)	43.8314
Fatty acids, total saturated 8:0 (g)	0.0084
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	199.7370
Sodium, Na (mg)	177.9130
Iron, Fe (mg)	1.5068
Energy (kJ)	1345.9830
Ash (g)	1.3130
Caffeine (mg)	0.0000
Glycine (g)	0.0301
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	2.6797
Fatty acids, total polyunsaturated (g)	2.9023
Vitamin E (alpha-tocopherol) (mg)	4.0131
Sucrose (g)	0.4006
Vitamin B-6 (mg)	0.1457
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0144
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0414
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1048
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0421
Folate, food (g)	18.4910
Fatty acids, total saturated 20:1 (g)	0.0954
Fatty acids, total monounsaturated (g)	19.9371
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0059
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	6.8709
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	4.2296
Vitamin B-12 (g)	0.1650
Calcium, Ca (mg)	153.5590
Fatty acids, total saturated 10:0 (g)	0.0190
Galactose (g)	0.0008
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0262
Glutamic acid (g)	0.1659
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1000
Vitamin E, added (mg)	0.0000
Retinol (g)	5.8500
Leucine (g)	0.0402
Folate, DFE (g)	18.4910
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	1.1439
Tryptophan (g)	0.0123
Threonine (g)	0.0240
Fatty acids, total polyunsaturated 18:1 c (g)	0.0036
Manganese, Mn (mg)	0.1830
Protein (g)	6.9795
Cryptoxanthin, beta (g)	0.0350
Fatty acids, total saturated 18:1 undifferentiated (g)	19.4514
Betaine (mg)	0.1160
Phosphorus, P (mg)	128.7240
Tocopherol, gamma (mg)	0.3663

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. Grease a shallow baking pan, large enough to hold the mushrooms in a single layer. | 2. Clean mushrooms. | 3. Cut off stems and save. | 4. Place mushrooms in prepared pan, cut side up. | 5. Finely chop mushroom steams. | 6. Heat oil in skillet and saute steams, onion and garlic. | 7. Cook slowly until onions and garlic have slightly browned. | 8. Add the bread crumbs, Parmesan, parsley, salt and oregano; Mix well. | 9. Scoop spoonfuls of mixture onto each mushroom. | 10. Sprinkle a little olive oil on top of mushrooms. | 11. Bake at 400°F for 15-20 minutes or until mushrooms are tender and tops are slightly brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mushroom	1			-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
breadcrumb	1/3	cup		-	-	-	-
parmesan cheese	3	tablespoons	grated	55.5	6.0	6.0	0.75
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
salt	1/2	teaspoon		-	-	-	-
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214

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

Cooking in progress....

Stuffed Mushrooms Parmesan (fungi Alla Parmigana)