A delicious potato roll filled with sausage and mushrooms, perfect as a main dish and gluten-free.
Step 1 of 9: Sauté the chopped onion and mushrooms in a pan for 5 minutes.
Step 2 of 9: Add the sausage, removed from its casing, and deglaze with half a glass of white wine.
Step 3 of 9: Let it cook for about 10 minutes and season with salt.
Step 4 of 9: Thinly slice the potato with a mandoline, rinse it and dry with a cloth.
Step 5 of 9: Arrange the grated mozzarella on a baking tray lined with parchment paper.
Step 6 of 9: Add the overlapping potato slices, season with a pinch of salt and a drizzle of oil.
Step 7 of 9: Bake at 190°C for 25 minutes.
Recipe by
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk · Allergens to verify: Gluten
Step 8 of 9: Add the sausage and mushroom filling to the still-warm potato base.
Step 9 of 9: Roll it all up and serve.
| Average values | Per 100 g |
|---|---|
| Energy | 531 kJ127 kcal |
| Fat | 7.76 g |
| of which saturated fatty acids | 3.41 g |
| Carbohydrates | 2.75 g |
| of which sugars | 1.04 g |
| Fibre | 0.53 g |
| Protein | 6.23 g |
| Salt | 0.23 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetectedTo be verified
