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Tortellini Gratinata with Mushrooms and Parsnip "Béchamel
EPICURIOUS10Ingredients
95Minutes
340Calories
Ingredients
US|METRIC
- 12 ounces parsnips
- 2 1/2 cups whole milk (divided)
- 1 cup grated parmesan cheese (freshly, divided)
- 1 pinch grated nutmeg (freshly)
- 4 1/2 tablespoons butter (divided)
- 1 1/4 pounds baby portobello mushrooms (portobellini, thinly sliced)
- 2 large garlic cloves (finely chopped)
- 2 teaspoons fresh rosemary (minced)
- 9 ounces cheese (packages, filled tortellini or tortelloni)
- 6 ounces cheese (imported creamy Gorgonzola dolce, cut into small pieces, about 1 1/2 cups)
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NutritionView More
340Calories
Sodium20% DV490mg
Fat37% DV24g
Protein35% DV18g
Carbs4% DV13g
Fiber8% DV2g
| Calories340Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat15g75% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium490mg20% |
| Potassium470mg13% |
| Protein18g35% |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber2g8% |
| Sugars7g14% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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