Cannelloni Stuffed with Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 749 cal. | (36 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 33.1 μg | (55 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 31.1 μg | (69 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 1,064 mg | (27 %) | ||
| Calcium | 664 mg | (66 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 145 μg | (73 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 22.6 g | |||
| Uric acid | 129 mg | |||
| Cholesterol | 142 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the filling
- 500 grams button Mushroom
- 1 shallot
- 1 garlic clove
- olive oil
- 1 tsp freshly chopped thyme
- 1 tsp freshly chopped parsley
- 1 tsp freshly chopped Basil
- 1 scoop Mozzarella (approximately 125 grams)
- 160 grams Mascarpone
- 1 egg
- 180 grams freshly grated Parmesan
- salt
- freshly ground peppers
- For the sauce
- 250 grams cannellini beans
- 4 Tomatoes
- 200 milliliters dry white wine
- Basil (for garnish)
Preparation steps
For the filling, trim mushrooms and cut into thin slices. Peel shallot and garlic, chop finely and saute in a hot pan with oil until translucent. Add mushrooms and herbs and sauté until resulting mushroom liquid has evaporated. Drain mozzarella, chop into small pieces and mix with mascarpone, egg and 100 grams (approximately 3 1/2 ounces) Parmesan. Remove mushroom mixture from heat, let cool, fold into mascarpone mixture and season with salt and pepper.
Preheat the oven to 200°C (400°F).
Fill cannelloni with mushroom mixture and place in a buttered casserole dish.
For the sauce, rinse tomatoes, quarter, core and cut into small pieces. Mix with wine, 2 tablespoons olive oil and remaining Parmesan, spread over cannelloni and bake in preheated oven for 30-40 minutes. Remove from oven and garnish with fresh basil leaves before serving.
