10 Ingredients
  • 4 large portobello mushroom caps
  • 2 teaspoons olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 1/4 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 1/2 cups chopped tomato
  • 1/3 cup chopped kalamata olives
  • 1 cup fresh whole-grain breadcrumbs
  • 1/2 cup (4 ounces) shredded fontina cheese
  • 1/4 cup chopped fresh chives
Nutrition
268
13% daily value
4 servings
                                       
                                            vegetarian
     

Fat

21% 14

Saturated

31% 6

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

8% 24

Carbs (net)

- 22

Fiber

10% 3

Sugars

- 5

Sugars, added

- 0

Protein

24% 12

Cholesterol

11% 33

Sodium

21% 503

Calcium

23% 226

Magnesium

6% 26

Potassium

6% 268

Iron

11% 2

Zinc

15% 2

Phosphorus

24% 171

Vitamin A

12% 106

Vitamin C

11% 10

Thiamin (B1)

25% 0

Riboflavin (B2)

18% 0

Niacin (B3)

17% 3

Vitamin B6

9% 0

Folate equivalent (total)

15% 60

Folate (food)

- 22

Folic acid

- 22

Vitamin B12

24% 1

Vitamin D

1% 0

Vitamin E

6% 1

Vitamin K

13% 15
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