Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
410
Calories
15g
Protein
23g
Fat
38g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Sourdough | 1 slice (36g) | 93 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 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 cup plus 2 Tbs. olive oil
- 6 Tbs. aged balsamic vinegar
- 3 garlic cloves, minced
- 2 shallots, minced
- Salt and freshly ground pepper, to taste
- 6 portobello mushrooms, about 1 1/2 lb.
- total, brushed clean and stems removed
- 6 round sourdough rolls, cut in half
- 1 1/2 cups crumbled goat cheese (chèvre)
- 12 oil-packed sun-dried tomatoes, drained and
- sliced in half
- 24 fresh basil leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes