Mushroom Cannelloni


Rating: 3.4 / 5.00 (5 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

For the canneloni:















For the sauce:










Instructions:

For the mushroom cannelloni, first clean the mushrooms and chop them finely. Rinse and clean the spring onions and cut into fine slices.

Heat the oil in a frying pan and sauté the spring onions. Add mushrooms, season and sauté over medium heat until all liquid has evaporated.

Rinse tomatoes, remove seeds and cut into cubes. Rinse parsley, shake dry, chop finely and mix with cream cheese. Stir together into mushroom mixture and season if necessary. Place mixture in a piping bag fitted with a nozzle and pipe into the cannelloni. Place pasta in a greased heatproof dish.

For the sauce, peel, chop and crush garlic. Mash gorgonzola with a fork as well and stir through with the garlic. Add milk and whipping cream, season with pepper and a little salt. Pour the mixture over the mushroom cannelloni and cook in the oven for 40-45 minutes (electric oven 200 °C, gas mark 3, convection oven 180 °C).

Preparation Tip:

If you don't like Gorgonzola, you can use other cheese for the sauce to the Schwammerl-Canneloni.

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