Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
568
Calories
32g
Protein
41g
Fat
17g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 large garlic clove, pressed
- 6 large portobello mushrooms, stemmed, gills scraped out
- 1 cup whole-milk ricotta cheese
- 1/2 cup plus 6 tablespoons finely grated Parmesan cheese
- 3 tablespoons chopped fresh basil, divided
- 6 1/3-inch-thick heirloom tomato slices (from 2 very large tomatoes)
- 7 to 8 ounces Fontina cheese, thinly sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes