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Within this kingdom, there are about 14,000 species of mushrooms, with the most popular ones in the United States being portobello, shiitake, button (also known as white button or champignon ...
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.
A mushroom-only diet for humans is considered unrealistic due to insufficient calorie intake. [1] [2] The term mushroom diet can mean: Higher mushroom consumption [3]; Eating specific mushrooms on a regular basis
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.
Macrolepiota albuminosa is a species of agaric fungus in the family Agaricaceae, found in Peradeniya, Ceylon (now Sri Lanka).. In 1847, English mycologist Miles Joseph Berkeley scientifically described it and named it Agaricus albuminosus.
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.
The species was known to Carl Linnaeus, who officially described it in the second volume of his Species Plantarum in 1753, giving it the name Agaricus deliciosus. [3] The specific epithet is derived from Latin deliciosus, meaning "tasty". [4]