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

Set your calorie target 650 kcal

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

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