Mushroom Crepe Manicotti Recipe
Servings: 4
Ingredients
- 8 x Lemon Herb Crepes see recipe
- 8 ounce fresh domestic or possibly exotic mushrooms
- 2 tsp fresh lemon juice
- 1 Tbsp. extra-virgin extra virgin olive oil
- 1 sm onion finely minced
- 1 x clove garlic chopped
- 2 Tbsp. Italian parsley
- Â Â salt and freshly grnd black pepper
- Â Â a hint of freshly grated nutmeg
- 1Â 1/4 c. low-fat or possibly no-fat ricotta cheese
- 1 x egg white
- 1 c. Reduced-Fat Bechamel see recipe
- Â Â or possibly one a tomato sauces
Directions
- 1. Prepare the crepes as directed.
- 2. Wipe the mushrooms clean with a damp cloth and finely chop in a food processor with the lemon juice. (See Tip. If using Shiitake, remove and throw away the stems.) Heat the extra virgin olive oil in a nonstick frying pan. Add in the onion and garlic and cook over medium heat till soft but not brown, about 4 min.
- 3. Add in the mushrooms and parsley to the onion mix and increase the heat to high. Cook the mix till all the mushroom liquid has evaporated. Add in salt, pepper, and nutmeg to taste: the mix should be highly seasoned. Transfer the mushroom mix to a mixing bowl and let cold slightly. Stir in the ricotta and egg white.
- 4. Place 3 to 4 Tbsp. filling on the bottom third of each crepe (the crepe should be pale side up). Roll the crepe into a tube. Arrange the tubes in a baking dish which's been lightly sprayed or possibly brushed with oil.
- The recipe can be prepared ahead to this stage and stored in the refrigerator for 6 hrs.
- 5. Preheat the oven to 400F. Spoon the bechamel or possibly tomato sauce in a row down the center of the crepes, leaving the ends exposed. Bake the Manicotti till they are puffed and the filling is set 15 to 20 min.
- Serve at once.
- TIP: To chop mushrooms in a food processor, cut any large mushrooms in quarters, medium-size mushrooms in half. You can leave the small ones whole. Do not fill the processor bowl more than one-quarter the way. Run the machine in brief bursts. Overcrowding the bowl or possibly over-processing the mushrooms will result in a watery mess.
- Description: "The earthy flavor of mushrooms in rich-tasting manicotti." Yield: "8 each"
- Start to Finish Time:"0:45"
- NOTES : For a special treat, use fresh porcini mushrooms alone or possibly in combination with button mushrooms, cremini, or possibly Shiitake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 4 servings | |
| Calories 133 | |
| Calories from Fat 55 | 41% |
| Total Fat 6.22g | 8% |
| Saturated Fat 1.32g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 292mg | 97% |
| Sodium 82mg | 3% |
| Potassium 254mg | 7% |
| Total Carbs 9.75g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.29g | 2% |
| Protein 11.58g | 19% |
