Savoury dishes
165
Mushroom cannelloni
Preparation time: 75–85 minutes
Serves 4
Ingredients
16 cannelloni
Filling
1 onion
150 g cooked ham
350 g mushrooms
2 tbsp oil
75 g goats' cheese
100 g Mozzarella
150 g cream cheese
Salt
Pepper
300 ml stock
100 g soured cream
Topping
100 g grated Cheddar cheese
Accessories
Frying pan
Ovenproof dish, 30 cm x 25 cm
Method
Dice the onion, ham and mushrooms.
Heat the oil in the pan and gently fry the
onion. Add the ham and continue to fry
for a short while. Add the mushrooms
and fry until there is no water in the
pan.
Dice the goats' cheese and Mozzarella.
Add the cooled mushroom mixture and
cream cheese and mix well. Season
with salt and pepper to taste.
Fill the cannelloni with the mixture and
place in the greased ovenproof dish.
Mix the soured cream into the stock
and pour over the cannelloni. Sprinkle
with cheese and bake until golden.
Recommended settings
Oven function: Moisture plus
Temperature: 170–180 °C
Heating-up phase: rapid
Shelf level: 2 [1] (1)
Number/type of bursts of steam:
2 bursts of steam/Time controlled
Amount of water: see display
1st burst of steam: release after 10
minutes
2nd burst of steam: release after 20
minutes
Duration: 45–55 minutes
Tip
The cannelloni are easier to fill if you
use a piping bag without a nozzle.
To Next Page
Loading...
