Vegetarian Vegetables – Mushroom – Cannelloni
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g carrot (s)
- 200 g onion (s)
- 5 cloves garlic
- 250 g cannelloni
- 4 large mushrooms
- 400 g spinach, chopped (frozen from the frozen)
- 150 g cheese, rated
- 1 cup cottage cheese
For the sauce: (bechamel)
- 20 g butter
- 2 tablespoon flour
- 5 dl milk
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Chop carrots, mushrooms, onions and garlic and sauté in a pan. Add the spinach and cottage cheese. Season with salt and pepper. Mix half of the grated cheese into the mixture. Set the pan aside.
- Make a bechamel with the butter, flour and milk and stir half of the remaining grated cheese into the bechamel. Season to taste with salt, pepper and nutmeg powder.
- Preheat the oven to 200 ° C. Fill the raw cannellonis with the vegetable mixture. It works best with a piping nozzle or a teaspoon. Layer the filled raw cannellonis in a gratin dish. Pour the cheese bechamel over the top and sprinkle the remaining grated cheese over the top.
- Bake in the oven for about 30-40 minutes until the layer of cheese is nicely browned.
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