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italian

Mushroom and Sausage Stuffed Crepes with Light Tomato Basil Sauce

This dish pairs cremini mushrooms, sliced with italian pork sausage, casings removed, fresh basil, chopped and all-purpose flour. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety
300 kcal 2000 kcal
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Estimated macros per portion

34 g Protein
46 g Carbohydrates
37 g Fat
4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 35g all-purpose flour 127 kcal
  • 63g egg 90 kcal
  • 88g whole milk 54 kcal
  • 6g olive oil 53 kcal
  • 88g cremini mushrooms, sliced 19 kcal
  • 57g italian pork sausage, casings removed 188 kcal
  • 44g ricotta cheese 77 kcal
  • 16g shallot, minced 12 kcal
  • 88g crushed tomatoes 28 kcal
  • 4g fresh basil, chopped 1 kcal

Cooking instructions

  1. all-purpose floureggwhole milk
    Make the crepe batter: whisk flour, eggs, milk, and a pinch of salt until smooth. Rest 5 minutes.
  2. olive oil
    Heat a nonstick pan over medium. Lightly oil, then cook 2 thin crepes (about 1 minute per side). Set aside.
  3. olive oilcremini mushroomsshallot
    For filling, heat olive oil in a skillet. Add shallot and cook 1 minute, then add mushrooms and cook 4-5 minutes until browned.
  4. italian pork sausagericotta cheese
    Add sausage and cook, breaking up, until fully cooked. Stir in ricotta and black pepper; remove from heat.
  5. crushed tomatoesfresh basil
    Warm crushed tomatoes in a small pot with basil and a pinch of salt for 3-4 minutes.
  6. cremini mushroomsitalian pork sausagecrushed tomatoesfresh basil
    Fill crepes with the sausage-mushroom mixture, roll, and spoon tomato basil sauce over the top to serve.

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