Cannelloni with Mushroom Filling
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g mushrooms
- 1 bunch spring onion (s)
- 2 cloves garlic)
- 1 tablespoon olive oil
- 250 g mozzarella
- 150 g parmesan, rated
- 2 tablespoon pine nuts
- salt and pepper
- 1 teaspoon thyme, dried
- 1 tablespoon butter
- 1 tablespoon flour
- 0.5 liter ½ milk
- 250 g cannelloni (without precookin)
- 1 chilli pepper (s), dried
Print Recipe
Pin Recipe Instructions
- Clean, halve and thinly slice the mushrooms. Clean and wash the spring onions and cut into fine rings with the delicate green. Peel garlic and chop finely.
- Heat the oil. Fry the mushrooms vigorously while stirring. Then add onion rings and garlic and sauté briefly. Pour into a bowl. Dice the mozzarella, add 100g parmesan and the pine nuts to the mushrooms. Season with salt, pepper and thyme.
- Preheat the oven to 200 ° C.
- For the sauce, melt the butter and sweat the flour in it. Pour in the milk, stirring constantly. Then simmer for 10 minutes, season with salt and pepper.
- Fill the cannelloni with the mushroom mixture and place in an ovenproof dish. Pour the sauce over it, crumble the chilli pepper and sprinkle with the rest of the parmesan cheese.
- Bake the cannelloni in the oven for about 30 minutes, until the rolls are done and the surface is crispy brown.
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