Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
635
Calories
23g
Protein
26g
Fat
80g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Wheat Bread | 1 slice (30g) white | 79 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
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
- 1 portobello mushroom cap
- 1 teaspoon good extra-virgin olive oil, plus additional for oiling pan and baking dish
- 1/4 cup red pepper, chopped
- 1 large green onion, white and light green parts, chopped
- 1/4 large clove garlic, minced
- 1/4 teaspoon fresh thyme, chopped
- 1/4 teaspoon fresh garlic, chopped
- Sea salt
- Freshly ground black pepper
- 1 slice whole wheat bread, crusts removed, torn into small pieces
- 1/4 cup jarred pasta sauce (I used a nice Tomato Basil sauce)
- 1/3 cup Six Cheese Italian blend, grated (Sargento)
- Pinch Herbes de Provence
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes