Cannelloni with mushrooms

Name: Cannelloni with mushrooms
Ingredients: 1 package of cannelloni (400 g) 500 g mushrooms 250 g minced mixed meat 2 small onions 1 carrot 250 g cheese 2 eggs 500 g peeled canned tomatoes salt pepper juice from half a lemon For serving: sour c

Pasta/Pizza - Cannelloni with mushrooms by Monica F. - Recipia

I prepared this cannelloni recipe with mushrooms and meat on a cool morning when I was in the mood for something hearty and easy to share at the table. It seemed particularly suitable because the ingredients are simple, and the process does not involve complicated steps or special techniques. Everything is done in a large pot, and even if you have little experience with stuffing pasta, you don’t need to complicate things. Quick Info Total time: about 1 hour Preparation time: 20-25 minutes Baking time: 20-30 minutes Servings: 4-6 Difficulty: easy-medium Recipe type: main dish, for lunch or dinner Ingredients 1 pack of cannelloni (400 g) 500 g mushrooms (I use champignon mushrooms, but any common type will work) 250 g minced meat mix (pork and beef or just one of them) 2 small onions 1 carrot 250 g cheese 2 eggs 500 g canned peeled tomatoes salt pepper juice of half a lemon sour cream for serving Preparation method 1. Peel the carrot and onion. Grate them finely. 2. Divide the mushrooms: 400 g finely chopped with a food processor or meat grinder. The rest of the mushrooms are left whole or cut larger to place on top at the end. 3. In a large bowl, combine the chopped mushrooms, minced meat, grated carrot, and onion. Add salt and pepper to taste, the canned peeled tomatoes, and the two eggs. Mix everything very well by hand or with a spoon until homogeneous. The mixture will be quite soft. 4. Preheat the oven to 180°C and prepare a non-stick baking dish. 5. Take each cannelloni tube and fill it with the prepared mixture. Place them in the dish, lying down, side by side. Repeat until you finish all the mixture and all the tubes. If you have leftover filling, place it on top of the cannelloni. 6. Place the larger or whole mushrooms on top and drizzle with lemon juice. 7. Bake in the oven for about 20 minutes. 8. Remove the dish, sprinkle the grated cheese (save a little for serving, if you like) and return to the oven until the cheese melts and gets a little color. 9. Serve the cannelloni warm, with sour cream. Why I make this recipe often I prepare it every time I need something filling and enough for several people. The ingredients are easy to find, and there’s no need for many dishes or special equipment. I also like it because I can adapt the filling based on what I have on hand. Tips and variations Tips - For filling the cannelloni, I use a teaspoon or sometimes my hand, as the filling is quite soft. - If you feel that you have too much liquid in the mixture, you can let it sit for a few minutes to absorb better. - It’s important not to overstuff them, so the raw cannelloni don’t break. Substitutions - The meat can be completely omitted, and the mixture will be just as good with mushrooms alone. - You can use any type of cheese you have at home, even harder cheese if you don’t have classic cheese. - Canned peeled tomatoes can be replaced with fresh peeled tomatoes cut into small cubes. Variations - For a completely vegetarian version, skip the meat and use more mushrooms. - If you want more texture, add some finely chopped bell pepper to the mixture. Serving ideas - They are good plain, with sour cream on the side. - You can sprinkle chopped herbs at the end if you like. Frequently asked questions 1. Do the cannelloni need to be boiled before filling? No, it is not necessary. They are filled raw, the mixture has enough liquid and will cook in the oven. 2. What can I use instead of meat? You can completely omit the meat, and the mixture of mushrooms and vegetables will be flavorful and filling enough. 3. What kind of mushrooms work best? Champignon or any other common market mushroom. If you have wild mushrooms, you can mix them for a different taste. 4. Can I use another sauce instead of tomatoes? You can, but tomatoes give a good texture. You can also try a white sauce, but it will be a different recipe. 5. How much cheese should be placed on top? Depending on preference, but from the 250 g, you can keep about a quarter just for gratin and the rest for the mixture. Nutritional values Approximately, one serving has around 350-400 kcal. Protein: 18-22 g Fat: 18-22 g Carbohydrates: 38-44 g These values may vary depending on the type of meat, cheese, or sour cream used. Storage and reheating They can be stored in the refrigerator, covered, for up to 2 days. They can be reheated either in the oven or microwave. If left for more days, the texture of the pasta will become softer, but they still taste good. The recipe is not ideal for freezing, as the pasta and filling change consistency.

Preparation

We clean the carrot and onion and grate them on a fine grater. 400 grams of mushrooms are chopped with a food processor or meat grinder, the rest are left whole (to put on top). In a bowl, we combine the chopped mushrooms, minced meat, grated carrot, and onion, salt, pepper, and peeled canned tomatoes. We mix everything well until evenly combined. I kneaded it by hand, but you can also use a spoon. You will get a softer dough. We prepare a non-stick tray and preheat the oven to 180 degrees. We take a piece of cannelloni and fill it with the dough prepared above. We place them in the tray lying side by side. We proceed the same way until we finish all the filling pieces. If there is leftover dough, we put it on top. We place the whole remaining mushrooms on top and drizzle with lemon juice. We bake for about 20 minutes. After this time, we take the tray out of the oven and sprinkle grated cheese on top, and put it back in the oven until the cheese melts and gets a little color. I also left some grated cheese to sprinkle over at the time of serving, but it is optional. They are served hot with sour cream. You can skip the meat if you do not wish to include it.

Cannelloni with mushrooms

Preparation

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