Open-Face Wild Mushroom and Fontina Sandwiches recipes

Open-Face Wild Mushroom and Fontina Sandwiches recipes
9 Ingredients
  • 1 pound mixed fresh shiitake, chanterelle, and porcini mushrooms
  • 5 tablespoons olive oil
  • 1 teaspoon minced fresh rosemary
  • 2 medium shallots, minced
  • 1 teaspoon minced fresh thyme
  • 1/4 cup Marsala
  • 4 1/2- to 3/4-inch-thick center-cut slices country-style French bread
  • 6 ounces imported Italian Fontina cheese, coarsely grated
  • 2 tablespoons minced fresh parsley
Nutrition
1269
63% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

60% 39

Saturated

61% 12

Trans

- 0

Monounsaturated

- 17

Polyunsaturated

- 5

Carbs

61% 183

Carbs (net)

- 167

Fiber

62% 15

Sugars

- 23

Sugars, added

- 0

Protein

102% 51

Cholesterol

16% 49

Sodium

91% 2179

Calcium

45% 445

Magnesium

39% 158

Potassium

55% 1924

Iron

96% 17

Zinc

53% 8

Phosphorus

116% 810

Vitamin A

13% 120

Vitamin C

9% 5

Thiamin (B1)

153% 2

Riboflavin (B2)

143% 2

Niacin (B3)

140% 28

Vitamin B6

48% 1

Folate equivalent (total)

143% 571

Folate (food)

- 229

Folic acid

- 201

Vitamin B12

14% 1

Vitamin D

2% 7

Vitamin E

16% 3

Vitamin K

56% 45
Comments
 
×