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Pilz-Cannelloni
Zubereitungszeit 75–85 Minuten
4 Portionen
Zutaten
16 Cannelloni
Zutaten Füllung
1 Zwiebel
150 g Schinken, gekocht
350 g Champignons
2El
75 g Schafskäse
100 g Mozzarella
150 g Frischkäse
Salz
Pfeffer
300 ml Brühe
100 g Schmand
Zum Überbacken
100 g Gouda, gerieben
Zubereitung
Zwiebel, Schinken und Champignons
klein würfeln. Die Zwiebel mit Öl in einer
Pfanne andünsten, den Schinken zuge-
ben und kurz weiterdünsten. Zum
Schluss die Champignons dazugeben
und so lange dünsten, bis das ausge
-
tretene Wasser verdampft ist.
Schafskäse und Mozzarella klein wür
-
feln. Mit der abgekühlten Pilz-Schin
-
ken-Mischung und dem Frischkäse gut
vermischen und mit Salz und Pfeffer
abschmecken.
Cannelloni mit der Masse füllen und in
eine gefettete Auflaufform (ca. 25 x 30
cm) legen.
Brühe mit Schmand verrühren und die
Soße über die Cannelloni gießen. Mit
Käse bestreuen und den Auflauf gold
-
braun garen.
Einstellungen
Betriebsart Klimagaren d
Anzahl/Art der
Dampfstöße
2
Temperatur 170–190 °C
Wassermenge ca. 200 ml
Ebene 2
1. Dampfstoß 10 Minuten nach
Start des Garvor-
gangs
2. Dampfstoß nach weiteren
10 Minuten
Garzeit 45–55 Minuten
Tipps & mehr
Die Cannelloni lassen sich leichter fül
-
len, wenn die Füllung mit Hilfe eines
Spritzbeutels (ohne Tülle) in die Nudel
-
röhren gespritzt wird.
Rezepte
171
171


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