Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 21.2% of RDA
• Calories: 15.5% of RDA
• Carbs: 2.0% of RDA
• Fat (total lipid): 25.2% of RDA
• Fiber: 2.9% of RDA
• Fructose: 1.3% of RDA
• Protein: 11.4% of RDA
• Sodium: 20.4% of RDA
• Sugar: 6.5% of RDA
• Vitamin A (IU): 13.9% of RDA
• Vitamin B6: 3.2% of RDA
• Vitamin C: 4.2% of RDA
• Iron: 0.8% of RDA
• Magnesium: 4.3% of RDA
• Manganese: 1.2% of RDA
• Niacin: 4.7% of RDA
• Potassium: 3.8% of RDA
• Zinc: 7.8% 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 oven to 350°F.
2.
While oven is preheating, remove stems from mushrooms; set caps aside. Coarsely chop stems.
3.
Cook chopped mushroom stems and onions in oil in large skillet over medium-low heat 5 minutes or until tender.
4.
Stir in parsley, basil and Vermouth. Simmer 10 minutes or until wine is absorbed; remove from heat; cool 5 minutes.
5.
Stir in cheeses. Fill mushroom caps with cheese mixture and place in 8×8-inch baking pan. Bake in preheated 350°F oven 15 minutes or until filling is hot and cheese is melted.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 233
Protein 9.66 g
Carbohydrates 4.16 g
Iron 0.15 mg
Fiber 0.62 g
Calcium 212 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.
