Curious & conscientious about food?
 
 
 
Discover insights to
support your
nutritional goals
 
Search recipes for
any diet and avoid
allergens
 
Make a grocery list
from recipes
and schedule meals
Get started with recipes for...
Let's Go!
RELATED RECIPES
Meatball Sliders with Asiago
Cheesy Chicken
Portobello Gratin
Add to Calendar
Add as Favorite
 
 
 
 
 
30 minutes
2 servings
Adjust servings
dairy-free
(?)
Has dairy from:
mozzarella cheese (whole milk)
parmesan cheese
gluten-free
(?)
Has gluten from:
bread crumb
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
mozzarella cheese (whole milk)
parmesan cheese
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
mozzarella cheese (whole milk)
parmesan cheese
bread crumb
This recipe has no customizations.
 
Nutrition to Note
This recipe has Sodium as 62.7% (as a percentage of RDA).
 
You may need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 44.5% of RDA
• Calories: 24.0% of RDA
• Carbs: 9.9% of RDA
• Fat (total lipid): 28.5% of RDA
• Fiber: 12.0% of RDA
• Fructose: 3.5% of RDA
• Protein: 20.9% of RDA
• Sodium: 62.7% of RDA
• Sugar: 24.5% of RDA
• Vitamin A (IU): 33.1% of RDA
• Vitamin B6: 11.6% of RDA
• Vitamin C: 4.9% of RDA
• Iron: 5.9% of RDA
• Magnesium: 13.9% of RDA
• Manganese: 9.7% of RDA
• Niacin: 40.8% of RDA
• Potassium: 22.0% of RDA
• Zinc: 29.5% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
INGREDIENTS
Amount
Measure
Ingredient
 
2
whole
stems removed.
 
4
tbsp
 
1/4
tsp
 
1
cup
 
1/4
cups
shredded.
 
1/4
cups
 
1
tbsp
chopped.
 
1
cup
thinly sliced.
 
 
Report Substitution
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
 
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
 
PREPARATION
1.
Preheat the oven to 400F.
2.
Wipe down the mushroom caps with a damp paper towel to remove any dirt.
3.
Gently scrape off the gills inside the mushrooms caps with a spoon.
4.
Sprinkle the mushrooms with salt and pepper and line a baking sheet with foil, arranging the mushrooms on it stem side up.
5.
Bake at 400 degrees F for 10 minutes. Turn the mushrooms over and bake for another 5 minutes. Remove from heat and place on a cooling rack.
6.
Mix the shitake mushrooms with the marinara sauce.
7.
Flip the mushrooms stem side up and spoon 2 tablespoons of mushroom marinara sauce into it and sprinkle with red pepper flakes.
8.
Top each cap with a mozzarella cheese, Parmesan cheese and sprinkle with breadcrumbs.
9.
Broil at 425 degrees F for 5 minutes or until the cheese starts bubbling and the breadcrumbs brown a little.
10.
Dish and garnish with chopped parsley.
 
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 bread crumb.
2.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free breadcrumb for bread crumb.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 481
Protein 23.5 g
Carbohydrates 27.3 g
Iron 1.11 mg
Fiber 3.35 g
Calcium 445 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.
©2017-2018 foodious LLC
.