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Ingredients
- 15 g di olio extravergine di oliva + q.b.
- 100 g di pane raffermo a pezzi
- 50 g di Parmigiano reggiano a pezzi
- 3 rametti di prezzemolo fresco, le foglioline lavate ed asciugate
- 300 g di funghi champignon puliti a pezzi
- 15 g di olio extravergine di oliva
- ½ - 1 cucchiaino di dado per brodo vegetale
- ½ cucchiaino di sale
- Nutrition
- per 1 porzione
- Calories
- 731.6 kJ / 174.8 kcal
- Protein
- 9.1 g
- Carbohydrates
- 16.9 g
- Fat
- 8.1 g
- Fibre
- 1.4 g
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