Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
658
Calories
42g
Protein
39g
Fat
38g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Bread | 1 slice (30g) white | 79 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 6 to 12 heirloom tomatoes
- Salt and freshly ground black pepper, to taste
- 2 Tbs. olive oil, plus more for drizzling
- 1 yellow onion, finely diced
- 1/2 lb. cremini mushrooms, finely diced
- 3 garlic cloves, minced
- 1 lb. mild Italian sausage, casings removed
- 1/4 tsp. red pepper flakes
- 1 Tbs. minced fresh oregano
- 2 cups lightly toasted bread crumbs
- 3/4 cup grated Parmigiano-Reggiano cheese
- 1/4 cup minced fresh flat-leaf parsley
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