Cannelloni with Mushroom and Ricotta Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 713 cal. | (34 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 36.8 μg | (61 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 17.1 mg | (143 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 36.9 μg | (82 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,172 mg | (29 %) | ||
| Calcium | 528 mg | (53 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 75 μg | (38 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 145 mg | |||
| Cholesterol | 111 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 600 grams button Mushroom
- 1 large onion
- 2 garlic cloves
- 4 Tbsps olive oil
- 1 handful Basil
- 2 scoops Mozzarella (125 grams)
- 200 grams Ricotta cheese
- 100 grams grated Parmesan
- 1 egg
- salt
- freshly ground peppers
- 250 grams cannellini beans
- olive oil (for the pan)
- 4 Tomatoes
- 125 milliliters dry white wine
- Basil (for garnish)
Preparation steps
Trim mushrooms, brush with paper towel and cut into thin slices. Peel onion and garlic and finely chop. Heat 2 tablespoons oil in a large pan and saute onion and garlic until soft. Add mushrooms and fry for about 5 minutes. Then remove from heat and let cool. Rinse basil, shake dry and cut leaves into thin strips. Cut mozzarella into small cubes. Mix half of mozzarella with ricotta, basil, Parmesan and egg in a bowl. Add ricotta mixture to the pan, mix with mushrooms and season with salt and pepper. Fill cannelloni with mushroom mixture and place in a greased baking dish.
Preheat the oven to 200°C (approximately 400°F). Rinse tomatoes, coarsely chop and mix in a bowl with wine and remaining olive oil and season with a bit of pepper. Spread tomato mixture over filled cannelloni. Sprinkle with remaining mozzarella. Bake in preheated oven for 30-35 minutes. Serve garnished with basil leaves.
