Cannelloni Stuffed with Feta and Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 595 cal. | (28 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.9 μg | (20 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 88.7 μg | (148 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 150 μg | (50 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 30.9 μg | (69 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 898 mg | (22 %) | ||
| Calcium | 280 mg | (28 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 82 μg | (41 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 25.5 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 211 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 500 grams button Mushroom
- 1 stalk Leeks
- 1 handful Spinach
- 1 onion
- 1 garlic clove
- 2 Tbsps butter
- 250 grams Feta
- salt
- peppers
- vegetable oil (for the baking dish)
- 8 large cannellini beans (250 grams or 1/2 pound)
- 2 eggs
- 200 milliliters Whipped cream
- Nutmeg
Preparation steps
Trim the mushrooms and cut into slices. Rinse and trim the leeks and cut into thin rings. Rinse and trim the spinach and chop coarsely. Peel the onion and garlic and finely chop.
Sauté the mushrooms in hot butter for 1-2 minutes. Add the leek and the spinach, sauté 1-2 minutes, then remove from the heat. Crumble the feta, stir 1/2 into the mixture and season with salt and pepper.
Preheat the oven to 180°C (approximately 350°F). Grease a baking dish with oil.
Fill the cannelloni with the mushroom mixture and lay next to each other in the baking dish. Beat the eggs with the cream and season with salt, pepper and nutmeg. Pour over the pasta and crumble the remaining feta cheese over the top. Bake in the preheated oven for about 25 minutes, until golden brown. Remove from the oven and serve immediately.
