Prosciutto Parcels Stuffed with Oats, Mushrooms and Cheese
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
412
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 412 cal. | (20 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 9.6 μg | (16 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 637 mg | (16 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 14.3 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 104 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 scallions
- 100 grams Oyster mushrooms
- 1 Tbsp butter
- 50 grams whole-grain Oats
- 1 Tbsp soy sauce
- 50 grams Crème fraiche
- 50 grams Mascarpone
- salt
- freshly ground pepper
- 16 slices Prosciutto (without fat, about 150 grams)
Preparation steps
1.
Rinse the scallions, cut the scallion greens longitudinally into about 16 thin strips (for tying), and set aside. Finely dice the rest of the scallions. Trim the oyster mushrooms and finely chop.
2.
Heat butter in a pan and saute the oats until light brown. Add the diced scallions and oyster mushrooms, and saute briefly. Stir in the soy sauce and remove from heat.
3.
Mix the creme fraiche and mascarpone cheese into the oats mixture. Season with salt and pepper. Spread the oats mixture over each prosciutto slice and fold up to form the parcels.
4.
Blanch the scallion green strips in salt water and rinse with cold water. Tie the prosciutto parcels with scallion strips and serve.
App Download
Current Recipe Search
