RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	9.428
Energy (kCal)	970.3123
Carbohydrates (g)	33.0154
Total fats (g)	89.5829
Fatty acids, total saturated 20:0 (g)	0.0013
Fatty acids, total saturated 18:3 undifferentiated (g)	1.1637
Fatty acids, total polyunsaturated 17:1 (g)	0.0053
Fatty acids, total trans-monoenoic (g)	0.0114
Fatty acids, total saturated 20:4 undifferentiated (g)	1.5762
Fatty acids, total saturated 4:0 (g)	0.0018
Fatty acids, total trans (g)	0.0167
Riboflavin (mg)	0.2996
Tocopherol, beta (mg)	0.0044
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	1.6811
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	2.5727
Fatty acids, total saturated 18:0 (g)	3.6754
Tocopherol, delta (mg)	0.0264
Arginine (g)	0.7316
Proline (g)	0.2697
Fatty acids, total polyunsaturated 18:1 t (g)	0.0101
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	6.4668
Adjusted Protein (g)	0.0000
Cystine (g)	0.1364
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	15.9813
Copper, Cu (mg)	0.1829
Maltose (g)	0.0000
Zinc, Zn (mg)	1.1893
Total lipid (fat) (g)	89.5829
Vitamin K (phylloquinone) (g)	1.5565
Cholesterol (mg)	767.5242
Fatty acids, total saturated 22:1 undifferentiated (g)	4.7534
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0158
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	48.0000
Folate, total (g)	82.0000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0097
Vitamin A, IU (IU)	247.8975
Energy (kcal)	970.3123
Fatty acids, total saturated 16:1 undifferentiated (g)	6.4789
Fatty acids, total saturated 14:1 (g)	0.0031
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1782
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	8.6214
Sugars, total (g)	14.2171
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1544
Vitamin C, total ascorbic acid (mg)	26.1045
Lutein + zeaxanthin (g)	237.1200
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	9.0883
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4622
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)	39.3325
Fatty acids, total saturated 16:0 (g)	15.2528
Carbohydrate, by difference (g)	33.0154
Vitamin D (IU)	318.4409
Fructose (g)	4.1280
Fluoride, F (g)	4.0040
Aspartic acid (g)	0.9053
Tyrosine (g)	0.2693
Potassium, K (mg)	585.9800
Fatty acids, total saturated 12:0 (g)	0.0876
Vitamin A, RAE (g)	70.6125
Serine (g)	0.5058
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3902
Fatty acids, total trans-polyenoic 22:4 (g)	0.0057
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0018
Fatty acids, total saturated 14:0 (g)	5.5767
Histidine (g)	0.1876
Isoleucine (g)	0.3530
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0053
Niacin (mg)	0.4759
Water (g)	325.5108
Fatty acids, total saturated 8:0 (g)	0.0018
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0079
Carotene, beta (g)	5.3275
Sodium, Na (mg)	117.9500
Iron, Fe (mg)	1.7692
Energy (kJ)	4055.7245
Ash (g)	1.7614
Caffeine (mg)	0.0000
Glycine (g)	0.2821
Fatty acids, total trans-polyenoic (g)	0.0053
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0053
Fatty acids, total saturated 18:2 undifferentiated (g)	2.4524
Fatty acids, total polyunsaturated (g)	28.0125
Vitamin E (alpha-tocopherol) (mg)	0.5342
Sucrose (g)	3.1680
Vitamin B-6 (mg)	0.5329
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	7.9390
Vitamin D3 (cholecalciferol) (g)	0.8800
Lysine (g)	0.5425
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0101
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.1039
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)	0.0035
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1798
Folate, food (g)	82.0000
Fatty acids, total saturated 20:1 (g)	5.1029
Fatty acids, total monounsaturated (g)	30.4331
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.6736
Fatty acids, total polyunsaturated 16:1 t (g)	0.0013
Fatty acids, total polyunsaturated 17:0 (g)	0.0097
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0440
Choline, total (mg)	150.2988
Fatty acids, total polyunsaturated 16:1 c (g)	0.0871
Fatty acids, total saturated (g)	26.9378
Vitamin B-12 (g)	0.3916
Calcium, Ca (mg)	113.6475
Fatty acids, total saturated 10:0 (g)	0.0027
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0044
Alanine (g)	0.3985
Glutamic acid (g)	1.6100
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0004
Carotene, alpha (g)	0.0425
Vitamin E, added (mg)	0.0000
Retinol (g)	70.4425
Leucine (g)	0.5763
Folate, DFE (g)	82.0000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0053
Fiber, total dietary (g)	5.5660
Tryptophan (g)	0.1223
Threonine (g)	0.3212
Fatty acids, total polyunsaturated 18:1 c (g)	1.4907
Manganese, Mn (mg)	0.5254
Protein (g)	9.4280
Cryptoxanthin, beta (g)	4.0875
Fatty acids, total saturated 18:1 undifferentiated (g)	14.0895
Betaine (mg)	0.4520
Phosphorus, P (mg)	191.6500
Tocopherol, gamma (mg)	0.2200

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 350°. | 2. Clean mushrooms with a brush; place on paper towels to remain dry. | 3. Pull stems from mushrooms and chop finely. | 4. Place Grapeseed oil in a skillet over medium-low heat. | 5. Add chopped mushroom stems and onion. | 6. Sauté until tender. | 7. Add garlic and as much of the tin of Sardines as guest enjoy. | 8. Let garlic and Sardines melt into the mixture, about 2 mins. | 9. Remove from heat and let cool. | 10. Add bread crumb, cheese and egg to cooled mixture. | 11. Mix thoughly with an imersion blender until smooth. | 12. Place mushroom caps on a cooking sheet covered with foil. | 13. Stuff mixture into the caps and place in oven. | 14. Bake for 20 mins, until caps begin to breakdown and release juices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mushroom	8 -10			-	-	-	-
onion	2		chopped	128.0	29.888	3.52	0.32
worcestershire sauce	1/4	tablespoon		3.315	0.8270000000000001	0.0	0.0
breadcrumb	1/4	cup	soft	-	-	-	-
romano cheese	1/8	cup	shredded	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
egg	1			62.92	0.3168	5.5264	4.1844
sardine oil	3	ounces		767.1373	0.0	0.0	85.0485
oil			grapeseed	-	-	-	-
salt pepper				-	-	-	-

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

Cooking in progress....

Stuffed Mushrooms - Bite Sized