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Nutrition Information*
per serving
Calories: 117.4
Total Sugars: 3.4g
Carb.: 7.2g
Fiber: 1.1g
Total Fats: 9.2g
Cholesterol: 0mg
Protein: 2.7g
Sodium: 13.3mg
*Data provided by USDA
salt ; enough to taste
6 teaspoons rosemary ; fresh
6 pounds tomatoes ; ripe
6 pounds mushroom ; Portobello
12 cloves garlic
18 tablespoons lemon juice
black pepper ; enough to taste
1 1/2 cups olive oil
Submitted by Laura1
Mushrooms, tomatoes, oil and spices
Cal: 117 Fat: 9g Carbs: 7g Protein: 3g Fiber: 1g
Nutrition Information*
per serving
Based on a 2000 calorie diet
DV %
5.9
--
2.4
4.3
14.1
0
5.4
0.6
Calories: 117.4
Total Sugars: 3.4g
Carb.: 7.2g
Fiber: 1.1g
Total Fats: 9.2g
Cholesterol: 0mg
Protein: 2.7g
Sodium: 13.3mg
*Data provided by USDA
Original recipe serves 6
½ 2x 3x Reset
Ingredients (serves 36)
Directions
Cut the mushroom caps into small pieces, toss them with tomatoes, garlic, rosemary, lemon juice and oil. Cover, let rest for up to an hour or overnight refrigerated. Bring back to room temp. before serving. Season with salt and pepper and spoon onto some nice crusty bread or eat with a fork.
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