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Mushroom cannelloni
Serves 4
Ingredients:
1 onion
150 g cooked ham
350 g close cup mushrooms
2 tbsp oil
75 g goat's cheese
100 g mozzarella
150 g cream cheese
Salt
Pepper
16 cannelloni
300 ml stock
100 g sour cream
100 g grated cheese
For the steam: Approx. 150 ml water
Method:
1. Dice the onion, ham and mushrooms.
Heat the oil in the pan and gently fry the
onion. Add the ham and continue to fry
gently for a short while. Add the
mushrooms and fry for a short while.
2. Dice the goat's cheese and
mozzarella. Add the cooled mushroom
mixture and cream cheese and mix
well. Season with salt and pepper to
taste.
3. Fill the cannelloni with the mixture
and place in an ovenproof dish
(approx. 25 x 30 cm).
4. Mix the sour cream into the stock
and pour over the cannelloni. Sprinkle
with cheese and bake until golden.
Settings:
Function: Moisture plus d
Temperature: 170–190 °C
Shelf level: 2
Cooking duration: 45–55 minutes
Bursts of steam: 2
Add the steam:
After 10 minutes
After a further 10 minutes
Tip
Try using a piping bag (without the
nozzle) to fill the cannelloni.
Recipes
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