Italian Mushrooms
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted baby portobello mushrooms tossed in a zesty tomato sauce with capers, onions, and lemon. This flavorful side dish or light appetizer celebrates the mushroom's meaty texture and earthy taste.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound whole baby portobello mushrooms
- 1 tablespoon olive oil ((I use STAR Olive Oil with Roasted Garlic))
- salt and fresh ground pepper (to taste)
- 1/2 cup tomato/pasta sauce
- 1 small yellow onion (diced)
- 1 tablespoon capers ((I like the ones from STAR))
- 1 teaspoon fresh grated lemon rind
- 2 tablespoons chopped fresh parsley
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 442mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 695mg
- Calcium
- 20mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 442MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.