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In a 100-gram serving, raw white mushrooms provide 93 kilojoules (22 kilocalories) of food energy and are an excellent source (20% or more of the Daily Value, DV) of the B vitamins riboflavin, niacin, and pantothenic acid (table). Fresh mushrooms are also a good source (10–19% DV) of the dietary minerals phosphorus and potassium (table).
Stuffed mushrooms is a dish prepared using edible mushrooms as its primary ingredient. Many fillings can be used, and the dish is typically baked or broiled. It can be served hot or at room temperature, and is sometimes served cold. The dish can have a meaty texture, and serves as an hors d'oeuvre, side dish, or snack.
Stuffed mushrooms prepared using portabello mushrooms. Mushrooms may be cooked before consumption to improve texture and lower trace levels of toxic hydrazines. Frying, roasting, baking, and microwaving are all used to prepare mushrooms. Cooking lowers the amount of water present in the food.
Heat oven to 350°F. Remove stems from mushrooms; discard or reserve for another use. Mix remaining ingredients; spoon into mushroom caps. Place, filled-sides up, in shallow baking dish.
Boletus edulis (English: cep, penny bun, porcino or porcini) is a basidiomycete fungus, and the type species of the genus Boletus.. Prized as an ingredient in various culinary dishes, B. edulis is an edible mushroom held in high regard in many cuisines, and is commonly prepared and eaten in soups, pasta, or risotto.
Laetiporus is a genus of edible mushrooms found throughout much of the world. Some species, especially Laetiporus sulphureus, are commonly known as sulphur shelf, chicken of the woods, the chicken mushroom, or the chicken fungus because it is often described as tasting like and having a texture similar to that of chicken meat.
Chlorociboria aeruginascens is a saprobic species of mushroom, commonly known as the blue stain, [1] green elfcup [2] or the green wood cup [3] because of its characteristic small, green, saucer-shaped fruit bodies. Although the actual fruit bodies are infrequently seen, the green staining of wood caused by the fungus is more prevalent.
The cap is sticky and viscid when wet, but is often dry. It has crowded decurrent gills and a squat orange stipe that is often hollow, 2 to 8 cm (1 to 3 in) long and 1 to 2.5 cm (1 ⁄ 2 to 1 in) thick. [11] The flesh stains a deep green color when handled. [13] When fresh, it exudes an orange-red latex that does not change color. [11]