Melt butter in skillet. Add mushrooms, onions and green pepper and cook until tender but not browned. Combine mushroom mixture in bowl with carrots, celery, sunflower seeds, walnuts, eggs, bread crumbs, basil and oregano. Mix well. Season to taste with salt and pepper. Line 9- x 5-inch loaf pan on bottom with waxed paper, then grease paper and sides of pan generously. Turn mixture into pan and bake at 325F 1 hour. Turn out and carefully peel away paper. (C) 1992 The Los Angeles Times
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (337g)|
|Recipe Makes: 8|
|Calories from Fat: 394 (58%)|
|Amt Per Serving||% DV|
|Total Fat 43.7g||58 %|
|Saturated Fat 11.2g||56 %|
|Monounsaturated Fat 14.6g|
|Polyunsanturated Fat 13.5g|
|Cholesterol 676.3mg||208 %|
|Sodium 589.6mg||20 %|
|Potassium 650.6mg||17 %|
|Total Carbohydrate 43g||13 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 37.5g|
|Protein 30.1g||43 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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