Cannelloni Stuffed with Feta and Mushrooms

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Cannelloni Stuffed with Feta and Mushrooms
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Health Score:
6,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
939
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie939 kcal(45 %)
Protein51.03 g(52 %)
Fat48.69 g(42 %)
Carbohydrates76.14 g(51 %)
Sugar added0 g(0 %)
Roughage2.99 g(10 %)
Vitamin A734.47 mg(91,809 %)
Vitamin D1.43 μg(7 %)
Vitamin E3.57 mg(30 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.77 mg(70 %)
Niacin8.59 mg(72 %)
Vitamin B₆0.43 mg(31 %)
Folate102.45 μg(34 %)
Pantothenic acid0.84 mg(14 %)
Biotin3.86 μg(9 %)
Vitamin B₁₂1.72 μg(57 %)
Vitamin C18.52 mg(19 %)
Potassium1,266.04 mg(32 %)
Calcium888.97 mg(89 %)
Magnesium42.52 mg(14 %)
Iron2.09 mg(14 %)
Iodine35.69 μg(18 %)
Zinc2.14 mg(27 %)
Saturated fatty acids29.21 g
Cholesterol244.19 mg

Ingredients

for
4
Ingredients
500 grams
1 stalk
1 handful
1
1
2 tablespoons
250 grams
Vegetable oil (for the baking dish)
8
large Cannelloni (250 grams or 1/2 pound)
2
200 milliliters

Preparation steps

1.

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.

2.

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.

3.

Preheat the oven to 180°C (approximately 350°F). Grease a baking dish with oil.

4.

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.