Photo: Andrew Ridley
Tortellini Gratinata with Mushrooms and Parsnip "Béchamel
11 ingredients
Makes 10 servings
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Estimated Nutrition (whole recipe, rough)
564
Calories
29g
Protein
38g
Fat
32g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 ounces of parsnips
- 2 1/2 cups whole milk, divided
- 1 cup freshly grated Parmesan cheese, divided
- Large pinch of freshly grated nutmeg
- 4 1/2 tablespoons butter, divided
- 1 1/4 pounds baby portobello mushrooms (portobellini), thinly sliced
- 2 large garlic cloves, finely chopped
- 2 teaspoons minced fresh rosemary
- 3 8-to 9-ounce packages cheese-filled tortellini or tortelloni
- 6 ounces imported creamy Gorgonzola dolce cheese, cut into small pieces (about 1 1/2 cups)
- Ingredient Info:
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes