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Slow-Roasted Stuffed Swiss Brown Mushrooms

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)963.56
Carbohydrates (g)-
Total fats (g)109.0
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 180°C/160°C fan/350°-375°F/4-5 gas mark. | 2. Remove stems from mushrooms and finely dice the stems; heat the oil in a large pan over a medium heat; cook the diced stems and onion and roseemary and sage if using for 4 minutes, until softened, add the minced garlic and cook for another minute; transfer to a medium bowl to cool. | 3. Stir in the breadcrumbs, walnuts and half of the pecorino; season with salt and pepper, to taste; spoon the onion/breadcrumb mixture into the mushroom caps. | 4. Fit the mushroom caps into a baking pan and scatter with the remaining pecorino; bake for 25 minutes or until golden; scatter with the thyme sprigs and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    brown mushroom 8 - - - -
    extra virgin olive oil 2 tablespoons - - - -
    yellow onion 1 chopped - - - -
    garlic clove 1 -3 minced 0.0 0.0 0.0 0.0
    sage dried - - - -
    rosemary dried - - - -
    breadcrumb 1/4 cup - - - -
    walnut 1/2 cup chopped 963.56 0.0 0.0 109.0
    pecorino cheese 1 cup grated - - - -
    sea salt - - - -
    black pepper ground - - - -
    thyme 1 sprig - - - -

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



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