SAVORY PESTO MUSHROOM
AJINOMOTO® BRAND GINISA FLAVOR SEASONING MIX
Recipe Finder
Ingredients
For the crepes:
1/2 cup (74g) All-Purpose Flour
1 1/2 cup (375ml) Fresh milk
1/4 tsp. (0.5g) Rock Salt
3 pcs. (3g) Eggs
1 Tbsp. (15ml) Canola Oil
1 Tbsp. (15ml) Canola Oil
4 cups (436g) Button Mushrooms, sliced
1 pack (7g) AJI-GINISA® Flavor Seasoning Mix
For the Sauce:
1/2 cup (120ml) Greek Yogurt
1/2 cup (125g) Pesto
1 cup (250g) Tomatoes, medium cubes
NUTRITION INFORMATION
| Nutrition Facts | |
|---|---|
| Calories per serving (kcal) | 288.0 |
| Carbohydrates (g) | 26.7 |
| Proteins (g) | 7.0 |
| Fat (g) | 17.6 |
| Dietary Fiber (g) | 3.0 |
| Calcium (mg) | 187.1 |
| Iron (mg) | 1.4 |
| Sodium (mg) | 590.8 |
Good to Know Nutrition Facts!
Mushrooms are good sources of selenium which protects the body from damages that might lead to chronic diseases.
Preparation time: 15 minutes
Cooking time: 30 minutes
Procedure
- MIX & COOK. To make the batter for the crepe, combine all-purpose flour, milk, salt, eggs, and 1 tbsp oil in a medium bowl and mix well. Heat a nonstick pan over medium heat then spread a bit of oil. Pour at least 1/4 cup of the prepared batter in the center. Tilt the pan in a circular motion to evenly coat the bottom of the pan. Reduce heat and cook for 3-4 minutes before flipping. Repeat to the rest of the batter. Set the crepes aside.
- SAUTÉ. To make the filling, Heat oil in a pan. Add mushroom then season with AJI-GINISA®. Mix well then set aside.
- BEAT. To make the sauce, use a small bowl, place greek yogurt and pesto, and beat using a fork. Set aside.
- ASSEMBLE & SERVE. In a serving plate, place a crepe in the center, then add the filling and fold two sides going to the center. Drizzle pesto sauce on top and garnish with tomatoes. Serve and enjoy.
Makes 7 servings
Serving size: 1 pc. (68g) Crepe, 1/2 cup (63g) Filling, 2 Tbsps. (27g) Sauce
Cooking Tips
You can keep your cooked crepes warm by placing them on a baking sheet in the oven at 175° C or 347°F until ready to serve.
Product Used
