Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
298
Calories
12g
Protein
24g
Fat
16g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2-oz. block Parmigiano-Reggiano cheese
- 1 1/2 small to medium fennel bulbs
- 1/2 lb. firm fresh white button or cremini
- mushrooms, brushed clean
- 3 Tbs. fresh lemon juice
- 3 Tbs. extra-virgin olive oil
- 1/2 tsp. salt
- 1 tsp. freshly ground pepper
- 4 Tbs. chopped fresh flat-leaf parsley
- 4 cups mixed young, tender lettuce leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes