Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
589
Calories
11g
Protein
33g
Fat
68g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- =
- 24 large fresh mushrooms
- 3 tablespoons minced onion
- 1 tablespoon butter or margarine
- 1 cup cooked rice
- 1/2 cup finely chopped pecans
- 1 tablespoon chili sauce
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- melted butter
- =
Directions
1
Remove stems, wash and dry mushrooms.
2
Cook onion in butter in small skillet until tender, but not brown. Add rice, pecans, chili sauce, juice, salt and pepper. Press rice mixture in each mushroom cavity. Place mushroom caps on rack in broiler. Drizzle with melted butter and broil until golden brown.
Recipe sourced from
fandom