We apologize if you're having problems printing your favorite recipe in Internet Explorer 6.0. Please try printing from another browser, or simply copy and paste the text into a Word document and print from there.
|
| Recipe: Rice Mushrooms |
Servings: 4
Preparation Time: 10 min.
Cooking Time: 15 min.
|
| |
| Ingredients: |
- 8 largefresh mushroom\raw
- 2/3 cup cooked rice
- 1 clove garlic, crushed
- 1 tomato\cooked, chopped
- 3 shallot or scallion, chopped
- 4 tsp. red wine vinegar
- 4 tsp. breadcrumbs
- 4 tsp. parsley, chopped
- 1/8 tsp. black pepper
- 3-1/2 oz. mozzarella or cheddar cheese, grated
|
|
| Cooking Directions: |
Preheat oven to 350° F. Remove stems from mushrooms and place in a shallow oven-proof dish. Combine next 8 ingredients and spoon into mushrooms. Top with grated cheese. Bake for 15 minutes, or until cheese is golden brown. |
| |
| Per Serving:
calories 157, fat 6.3g, calories from fat 36%, protein 10.3g, cholesterol 13.5mg, dietary fiber 1.6g
|
| Nutrients |
Exchanges |
| Calories |
157 |
Milk Exchanges |
0.0 |
| Protein |
10.3g |
Vegetable Exchanges |
0.9 |
| Carbohydrates |
18.9g |
Fruit Exchanges |
0.0 |
| Dietary Fiber |
1.6g |
Bread Exchanges |
0.6 |
| Sugar |
3.4g |
Other Carbohydrates/Sugar Exchanges |
0.0 |
| Fat Total |
6.3g |
Lean Meat Exchanges |
1.0 |
| Saturated Fat |
3.6g |
Very Lean Meat/Protein Exchanges |
0.0 |
| Mono-unsaturated Fat |
2.2g |
Fat Exchanges |
0.4 |
| Poly-unsaturated Fat |
0.6g |
| % Calories from Fat |
36% |
|
|
| Cholesterol |
13.5mg |
| Sodium |
160.9mg |
| Vitamins |
Minerals |
| Vitamin A |
75.8IU |
Calcium |
206.1mg |
| Thiamin (B1) |
0.5mg |
Copper |
0.9mg |
| Riboflavin (B2) |
0.7mg |
Iron |
1.9mg |
| Niacin (B3) |
4.0mg |
Magnesium |
24.5mg |
| Vitamin B6 |
1.5mg |
Manganese |
0.3mg |
| Vitamin B12 |
0.2mcg |
Phosphorus |
231.1mg |
| Vitamin C |
12.7mg |
Potassium |
463.3mg |
| Vitamin E |
0.8IU |
Selenium |
16.5mcg |
| Folate |
24.5mcg |
Sodium |
160.9mg |
| Pantothenic Acid |
1.9mg |
Zinc |
1.5mg |
|
|
