Baked Portobello Caps with Melted Goat Cheese
1 serving of baked portobello caps with melted goat cheese contains 127 Calories. The macronutrient breakdown is 21% carbs, 57% fat, and 23% protein. This is a good source of potassium (11% of your Daily Value).
- Makes
- 2 servings
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
Ingredients
Directions
- Preheat the oven to 375 degrees F.
- Spread the sauce in the bottom of a 9" X 9" baking dish. Arrange the mushroom caps, gill side up, on top. Place a piece of goat cheese on each mushroom. Sprinkle evenly with the pine nuts.
- Bake for 30 minutes, or until hot and bubbly. Top with the chopped basil. Enjoy!
Nutrition Facts
For 1 serving of baked portobello caps with melted goat cheese (175g)
| Nutrient | Value | %DV |
|---|---|---|
| Calories | 127 | |
| Fats | 9g | 11% |
| Saturated fats | 4g | 20% |
| Trans fats | 0g | |
| Cholesterol | 11mg | 4% |
| Sodium | 128mg | 6% |
| Carbs | 7g | 3% |
| Net carbs | 5g | |
| Fiber | 2g | 8% |
| Sugar | 4g | |
| Protein | 8g | |
| Calcium | 48mg | 5% |
| Iron | 2mg | 20% |
| Potassium | 521mg | 11% |
| Vitamin D | 0.3μg | 2% |
| Vitamins and Minerals | ||
| Alpha carotene | 0μg | |
| Beta carotene | 194μg | |
| Caffeine | 0mg | |
| Choline | 30mg | 5% |
| Copper | 1mg | 60% |
| Fluoride | 21μg | |
| Folate (B9) | 34μg | 8% |
| Lycopene | 8511μg | |
| Magnesium | 24mg | 6% |
| Manganese | 1mg | 22% |
| Niacin | 5mg | 29% |
| Pantothenic acid | 1mg | 27% |
| Phosphorus | 195mg | 28% |
| Retinol | 70μg | |
| Riboflavin (B2) | 0.2mg | 19% |
| Selenium | 17μg | 30% |
| Theobromine | 0mg | |
| Thiamine | 0.1mg | 9% |
| Vitamin A IU | 559IU | |
| Vitamin A | 87μg | 10% |
| Vitamin B12 | 0.1μg | 4% |
| Vitamin B6 | 0.2mg | 19% |
| Vitamin C | 4mg | 5% |
| Vitamin D IU | 12IU | |
| Vitamin D2 | 0.2μg | |
| Vitamin D3 | 0.1μg | |
| Vitamin E | 1mg | 9% |
| Vitamin K | 7μg | 6% |
| Zinc | 1mg | 10% |
| Sugars | ||
| Sugar | 4g | |
| Sucrose | 0.2g | |
| Glucose | 3g | |
| Fructose | 1g | |
| Lactose | 0g | |
| Maltose | 0g | |
| Galactose | 0g | |
| Starch | 0.1g | |
| Fats | ||
| Saturated fats | 4g | 20% |
| Monounsaturated fats | 2g | |
| Polyunsaturated fats | 2g | |
| Trans fats | 0g | |
| Fatty Acids | ||
| Total omega 3 | 0g | |
| Total omega 6 | 0.1g | |
| Alpha Linolenic Acid (ALA) | 0g | |
| Docosahexaenoic Acid (DHA) | 0g | |
| Eicosapentaenoic Acid (EPA) | 0g | |
| Docosapentaenoic Acid (DPA) | 0g | |
| Amino Acids | ||
| Alanine | 0.3g | |
| Arginine | 0.3g | |
| Aspartic acid | 1g | |
| Cystine | 0g | |
| Glutamic acid | 2g | |
| Glycine | 0.2g | |
| Histidine | 0.2g | |
| Hydroxyproline | 0g | |
| Isoleucine | 0.3g | |
| Leucine | 1g | |
| Lysine | 0.5g | |
| Methionine | 0.2g | |
| Phenylalanine | 0.3g | |
| Proline | 1g | |
| Serine | 0.3g | |
| Threonine | 0.3g | |
| Tryptophan | 0.1g | |
| Tyrosine | 0.2g | |
| Valine | 0.4g | |
