Mushroom, Herb and Parmesan Filo Triangles
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
432
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 432 cal. | (21 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 11.4 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 17 μg | (38 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 495 mg | (12 %) | ||
| Calcium | 217 mg | (22 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 91 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams button Mushroom
- 1 shallot
- 1 garlic clove
- 1 Tbsp vegetable oil
- 1 egg yolk
- 2 Tbsps freshly chopped Fresh herbs (such as thyme and rosemary)
- 60 grams grated Parmesan
- salt
- freshly ground peppers
- 250 grams Filo dough
- 1 egg white
- vegetable oil (for frying)
Preparation steps
1.
Wipe the mushrooms with a damp cloth and dice. Peel the shallot and garlic, finely chop and sweat in the oil until translucent. Add the mushrooms and cook for 3-4 minutes, until any liquid has evaporated. Set aside and let cool then mix in the egg yolk, herbs and Parmesan and season with salt and pepper.
2.
Arrange the filo dough on a clean work surface and cut into 7 x 22 cm (approximately 3 x 8 inch) strips. Place 1 tablespoon of filling on the lower end of each strip and fold into a triangle. Brush the edge with egg white and press firmly to seal. Working in batches, deep-fry in the oil (170°C) (approximately 325°F) until golden brown, around 4-5 minutes. Drain on paper towels and serve.
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