Eggplant cannelloni stuffed with mushrooms

60 min
Suitable for vegetarians
Type of dish: Vegetables
Temperature: Hot
Seasonal period: October
Allergens:
Gluten
Gluten
Milk
Milk
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Small aubergine 0.5 kg
Olive oil 0.025 l
Garlic, bulb 0.5 ud
Onion 0.1 kg
Natural mushrooms 0.15 kg
Orellana Mushrooms 0.075 kg
Frozen chopped mushrooms 0.075 kg
Rice 0.025 kg
Table salt 3.75 g
Besamel (roux 70x70) for fillings 0.15 l
Grated cheese 0.05 kg
Parsley 3.75 g
Green pepper cream soup 0.5 l
See Recipe
Sterilised milk 0.15 l
Margarine 0.011 kg
Plain flour 0.011 kg
Ground white pepper 0.03 g
Ground nutmeg 0.03 g
Table salt 0.75 g
See Recipe
Onion 0.15 kg
Green pepper 0.15 kg
Olive oil 0.008 l
Plain flour 0.023 kg
Vegetable stock 0.5 l
Table salt 1.667 g
Elaboration

For this recipe, the following elaborations are needed:

  • Prepare a green pepper cream with vegetable stock
  • Prepare 70 g bechamel sauce to bind the cannelloni filling.
  • Cook the rice English style.
  • Grill the eggplant slices on a griddle.
  • To make the filling: 
    • Sauté the garlic and the onion and when they are well gently fried sauté the mushrooms. Season with salt and pepper. 
    • Degrease if necessary and transfer to it to a suitable container, add the rice and the bechamel and season it. 
  • Fill the cannelloni with the filling. 

SERVICE

  • Coat the gastronorm and bake briefly to heat everything and gratinate. 
  • Garnish the plate with chopped parsley. 
Nutritional information (1 portion)
Energy
267.57
kcal
Carbohydrates
24.5
g
Proteins
10.36
g
Lipids
13.23
g
Fiber 5.46 g
Saturates 4.18 g
Monounsaturated fatty acids 6.88 g
Polyunsaturated fatty acids 1.84 g
Cholesterol 16.65 mg
Calcium 296.4 mg
Iron 3.13 mg
Zinc 24.73 mg
Vitamin A 248.86 ug
Vitamin C 65.56 g
Folic acid 94.75 ug
Salt (Sodium) 641.93 mg
Sugars 7.92 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.