Baked Mushrooms With Brazil Nut Stuffing

1. Preheat oven to 160°C.

2. Wash mushrooms and remove stems.

3. Chop stems and fry with onion in butter for 5 minutes.

4. Add breadcrumbs and nuts and cook for 2 minutes.

5. Season to taste.

6. Stuff each mushroom with the breadcrumb mixture and place in baking dish.

7. Stir together cream, ketchup and lemon juice and pour this around the mushrooms.

8. Bake for 25 minutes.

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Nutrient	Quantity
Total fats	70.6126 g
Protein	16.8554 g
Carbohydrates	39.6903 g
Energy	805.355 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2256 g
Water	223.1333 g
Aspartic acid	1.5622 g
Calcium, Ca	302.915 mg
Lutein + zeaxanthin	8.6875 g
Fiber, total dietary	10.9858 g
Carotene, beta	1.7525 g
Niacin	4.8225 mg
Vitamin A, RAE	1.8 g
Arginine	2.465 g
Riboflavin	0.3515 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0014 g
Fatty acids, total saturated 20:1	0.0402 g
Glutamic acid	3.7908 g
Sodium, Na	55.7525 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0864 g
Total lipid (fat)	70.6126 g
Manganese, Mn	2.6472 mg
Fructose	2.2318 g
Proline	0.687 g
Fatty acids, total saturated 16:0	6.1594 g
Fatty acids, total saturated 8:0	2.916 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	1.6496 g
Choline, total	10.5377 mg
Sugars, total	7.1683 g
Serine	0.8406 g
Fatty acids, total saturated 10:0	2.3202 g
Fatty acids, total saturated 18:0	3.3736 g
Vitamin B-6	0.3448 mg
Selenium, Se	0.8152 g
Ash	4.972 g
Fatty acids, total saturated 18:1 undifferentiated	12.5296 g
Pantothenic acid	0.9464 mg
Phenylalanine	0.8272 g
Copper, Cu	1.4892 mg
Betaine	0.16 mg
Thiamin	0.8831 mg
Methionine	0.4376 g
Iron, Fe	4.5902 mg
Carbohydrate, by difference	39.6903 g
Phosphorus, P	645.22 mg
Folate, total	119.85 g
Alanine	0.8142 g
Valine	0.8946 g
Fatty acids, total saturated 18:2 undifferentiated	12.8698 g
Glycine	0.9784 g
Glucose (dextrose)	3.303 g
Fatty acids, total saturated 14:0	7.3687 g
Zinc, Zn	4.2156 mg
Isoleucine	0.6524 g
Fatty acids, total saturated 12:0	18.4622 g
Fatty acids, total polyunsaturated	13.1086 g
Fatty acids, total saturated 14:1	0.0003 g
Leucine	1.1812 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	44.315 IU
Folate, DFE	119.85 g
Tryptophan	0.3068 g
Vitamin C, total ascorbic acid	21.1018 mg
Phytosterols	24 mg
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Fatty acids, total saturated 6:0	0.2364 g
Tyrosine	0.6044 g
Vitamin K (phylloquinone)	0.64 g
Fatty acids, total saturated	41.0101 g
Histidine	0.4364 g
Fatty acids, total monounsaturated	12.6679 g
Threonine	0.6354 g
Folate, food	119.85 g
Cryptoxanthin, beta	0.61 g
Vitamin E (alpha-tocopherol)	0.0549 mg
Magnesium, Mg	108.115 mg
Lysine	0.597 g
Potassium, K	887.7075 mg
Cystine	0.3088 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	0.25 cup	342	15.714	28.8
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Cream	0.5 cup	396	7.98	41.616
Onion	1	64	14.944	0.16
Mushroom	6	0	0	0
ketchup	1 tablespoon	0	0	0
salt pepper	0	0	0	0
breadcrumb	1 cup	0	0	0
brazil nut	1 cup	0	0	0