Champinones Al Ajillo ( Garlic Mushrooms)

1. Place the mushrooms in the oven proof ceramic dish, approximately 6-8 inches in diameter and at least 1 inch high.

2. Add garlic slices and cover with oil.

3. Pour lemon juice over the mushrooms.

4. Season to taste with salt and freshly ground pepper.

5. If the dish can be used on the stove burner, heat on top of stove over medium high heat for about 6 minutes until the oil is bubbly and the mushrooms are cooked.

6. If dish can not be used directly on the burner, place under the broiler in the oven and broil until the oil is bubbly and the mushrooms are cooked (about 6 minutes after the oil starts to bubble) Serve with crispy french bread for dipping in the heated garlic oil.

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Nutrient	Quantity
Total fats	72.1022 g
Protein	1.1626 g
Carbohydrates	6.3016 g
Energy	664.4183 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.552 g
Water	15.2368 g
Aspartic acid	0.088 g
Calcium, Ca	33.605 mg
Lutein + zeaxanthin	3.6425 g
Fiber, total dietary	0.3932 g
Fatty acids, total saturated 22:0	0.0929 g
Carotene, beta	0.9508 g
Niacin	0.1306 mg
Arginine	0.1141 g
Riboflavin	0.0206 mg
Tocopherol, beta	0.0792 mg
Fatty acids, total polyunsaturated 15:0	0.0001 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0005 g
Fatty acids, total saturated 20:1	0.2239 g
Glutamic acid	0.1449 g
Sodium, Na	4.5508 mg
Fatty acids, total saturated 16:1 undifferentiated	0.9036 g
Total lipid (fat)	72.1022 g
Manganese, Mn	0.3016 mg
Fructose	0.0559 g
Proline	0.018 g
Fatty acids, total saturated 16:0	8.1451 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0006 g
Sucrose	0.0219 g
Choline, total	4.6512 mg
Sugars, total	0.3081 g
Serine	0.0342 g
Fatty acids, total saturated 10:0	0.0014 g
Fatty acids, total saturated 18:0	1.4064 g
Vitamin B-6	0.2246 mg
Selenium, Se	2.5611 g
Ash	0.2807 g
Fatty acids, total saturated 18:1 undifferentiated	51.3159 g
Pantothenic acid	0.114 mg
Phenylalanine	0.0329 g
Copper, Cu	0.0546 mg
Betaine	0.072 mg
Thiamin	0.0372 mg
Methionine	0.0137 g
Iron, Fe	0.7133 mg
Carbohydrate, by difference	6.3016 g
Phosphorus, P	27.9467 mg
Folate, total	1.5567 g
Tocopherol, gamma	0.5976 mg
Alanine	0.0238 g
Valine	0.0524 g
Fatty acids, total saturated 18:2 undifferentiated	7.0704 g
Glycine	0.036 g
Glucose (dextrose)	0.0503 g
Fatty acids, total saturated 14:0	0.0001 g
Zinc, Zn	0.2113 mg
Isoleucine	0.0391 g
Fatty acids, total saturated 12:0	0.0001 g
Fatty acids, total polyunsaturated	7.6225 g
Fatty acids, total saturated 14:1	0.0001 g
Fatty acids, total polyunsaturated 17:1	0.09 g
Leucine	0.0554 g
Vitamin A, IU	1.925 IU
Folate, DFE	1.5567 g
Tryptophan	0.0119 g
Vitamin C, total ascorbic acid	7.5832 mg
Phytosterols	159.12 mg
Fatty acids, total polyunsaturated 18:1 c	0.0002 g
Fatty acids, total saturated 20:0	0.2981 g
Tyrosine	0.0146 g
Vitamin K (phylloquinone)	43.65 g
Fatty acids, total saturated	9.9598 g
Histidine	0.0203 g
Fatty acids, total monounsaturated	52.5342 g
Threonine	0.0283 g
Folate, food	1.5567 g
Fatty acids, total polyunsaturated 17:0	0.0158 g
Cryptoxanthin, beta	0.2033 g
Vitamin E (alpha-tocopherol)	10.354 mg
Magnesium, Mg	4.805 mg
Lysine	0.0491 g
Potassium, K	78.1358 mg
Cystine	0.0117 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	1	1.1183	0.3508	0.0122
Salt	0	0	0	0
Garlic	6 cloves	26.82	5.9508	0.09
Olive oil	0.33 cup	636.48	0	72
Mushroom	12	0	0	0
Pepper	0	0	0	0