Mushroom Cannelloni
1 hour Recipe Yield:
2 servings Difficulty:
Medium recipe
Mushroom cannelloni is a great find for quick and tasty cooking. If there are no cannelloni in the house, it’s okay, you can cook them yourself. Cannelloni are made from the same dough as lasagna. The filling is laid out on sheets that are folded into tubes.
Recipe Ingredients
Cooking Recipe
For the mushroom stuffed cannelloni recipe, peel the onion and fry in vegetable oil. Boil eggs and chop finely. Boil mushrooms and finely chop. Combine everything and mix well, salt and pepper.
For the bechamel sauce, melt the butter and fry the flour on it until golden brown. Then slowly pour in the milk, constantly stirring the mixture with a whisk. Add salt, pepper and grated nutmeg and simmer the béchamel sauce until thickened, 7 to 10 minutes.
Stuff the cannellon with this stuffing. Pour half of the bechamel sauce into a baking dish, then lay the stuffed cannellones, pour the remaining sauce on top. Bake at 180°C (355°F) for 30 minutes. After cannelloni, sprinkle with grated cheese and place back in the oven for 5-10 minutes.