Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.5% of RDA
• Calories: 19.8% of RDA
• Carbs: 3.4% of RDA
• Fat (total lipid): 32.8% of RDA
• Fiber: 3.1% of RDA
• Fructose: 0.9% of RDA
• Protein: 5.7% of RDA
• Sodium: 12.7% of RDA
• Sugar: 4.1% of RDA
• Vitamin A (IU): 4.5% of RDA
• Vitamin B6: 2.3% of RDA
• Vitamin C: 3.3% of RDA
• Iron: 2.7% of RDA
• Magnesium: 2.0% of RDA
• Manganese: 2.0% of RDA
• Niacin: 7.6% of RDA
• Potassium: 2.9% of RDA
• Zinc: 1.7% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
1.
Preheat the oven to 400 degrees F.
2.
Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
3.
Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat.
4.
Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up.
5.
Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just substitute gluten-free breadcrumb for breadcrumb.
2.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just substitute gluten-free breadcrumb for breadcrumb.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 297
Protein 4.84 g
Carbohydrates 6.97 g
Iron 0.48 mg
Fiber 0.64 g
Calcium 14.5 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
