45 minutes
Chestnut Mushroom Cannelloni

Chestnut Mushroom Cannelloni

Cannelloni stuffed with sliced mushrooms, garlic, cream cheese and parmesan, coated in a rosemary and cheese sauce, served with a green salad

How it's doneDirections

Step 1

Set the oven to 190C 375F or gas mark 5

Step 2

half fill a medium pan with water and boil. Add the pasta to the boiling water,  cook until tender but with a slight bite. Drain the pasta and rinse, set a side

Step 3

Grate the cheese mix together the parmesan and cream cheese

Step 4

Wash and slice the mushrooms

Step 5

Peel and crush the garlic using the garlic crusher or chop finely

Step 6

heat the olive oil in a pan add the mushrooms to the pan cook for 3 to 4 mins.
Add the garlic cook until dry season with salt and pepper

Step 7

Empty the contents of the frying pan into a bowl. Add the cream cheese, mix the ingredients set a side

Step 8

Butter the oven proof dish, fill the cannelloni with the mushroom mixture place in the oven proof dish

Step 9

Wash and finely chop the fresh rosemary

Step 10

To make the bechamel sauce, melt the butter in a small pan add the rosemary. Add the flour stir continually
to make a paste cook for 2 minutes. Stirring continuously to avoid burning

Step 11

Add the milk gradually initially the sauce will turn into a thick paste, stir continually. Continue adding the milk, if lumps appear whisk to remove cook to form a medium thick sauce

Step 12

Remove from the heat. Grate the cheese save a little to sprinkle on the top add to the sauce mix the ingredients

Step 13

add the cayenne pepper mix the ingredients pour over the cannelloni place in the oven cook for 15 mins

Step 14

while the pasta is cooking, wash mixed leaves and place in a serving bowl.Place a cross on the top of the cucumber. Then slice the cucumber to form quarters, sprinkle over the salad leaves. Wash the cherry tomatoes and then slice in half, sprinkle over the salad leaves

Step 15

Remove the pasta from the oven. Place the pasta on a serving plate, add the salad

What you needIngredients

Servings 2
  • 2 medium pans
  • chopping board
  • large knife
  • fish slice
  • grater
  • frying pan
  • oven proof dish
  • 150 grams cannelloni pasta
  • 1 tbsp olive oil
  • 2 cloves garlic
  • 400 grams mushrooms (chestnut)
  • 100 grams cream cheese
  • 45 grams parmesan
  • salt to taste
  • pepper to taste
  • 20 grams butter
  • 20 grams plain flour
  • 1 tbsp fresh rosemary
  • 430 ml milk
  • 35 grams cheddar cheese
  • 35 grams gruyere cheese
  • 1 tsp mustard
  • 1/2 tsp cayenne pepper
  • 1/4 cucumber
  • 40 grams salad leaves
  • 50 grams cherry tomatoes

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