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Picture of Gluten Free Maitake Mushroom, Pear, and Cranberry Stuffing recipes
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1395 kcal 70 %
  • Fat 38 g 59 %
  • Saturated 17 g 85 %
  • Carbs 156 g 52 %
  • Fiber 22 g 86 %
  • Protein 107 g 215 %
  • Cholesterol 68 mg 23 %
  • Sodium 3818 mg 159 %
  • Calcium 370 mg 37 %
  • Magnesium 208 mg 50 %
  • Potassium 2356 mg 50 %
  • Iron 10 mg 56 %
  • Zinc 3 mg 28 %
  • Phosphorus 491 mg 70 %
  • Vitamin A 271 µg 30 %
  • Vitamin C 39 mg 43 %
  • Thiamin (B1) 1 mg 76 %
  • Riboflavin (B2) 4 mg 312 %
  • Niacin (B3) 15 mg 96 %
  • Vitamin B6 1 mg 49 %
  • Folate equivalent (total) 266 µg 66 %
  • Vitamin B12 1 µg 30 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 3 mg 21 %
  • Vitamin K 100 µg 84 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Gluten Free Maitake Mushroom, Pear, and Cranberry Stuffing recipes

Ingredients

  • 4 cups gluten free bread cubes
  • 2 tablespoons melted butter for bread cubes
  • 1 1/2 cups chopped pear
  • 1 cup fresh cranberries
  • 1 maitake mushroom clump separate the mushrooms
  • 1 small onion diced
  • 2 tablespoons fresh mint chopped
  • 1 tablespoon fresh Italian parsley chopped
  • 2 tablespoons butter for stuffing
  • 3 cup egg whites
  • 1 cup chicken broth
  • salt
  • pepper

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