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Cannellonis aux champignons
Temps de préparation : 75 à 85 minutes
4 portions
Ingrédients
16 cannelloni
Ingrédients pour le fourrage
1 oignon
150 g de jambon cuit
350 g de champignons de Paris
2 cuil. à soupe d'huile
75 g de feta
100 g de mozzarella
150 g de fromage frais
Sel
Poivre
300 ml de bouillon
100 g de crème épaisse
Pour gratiner.
100 g de gouda râpé
Préparation
Hacher finement l'oignon, le jambon et
les champignons. Faire dorer les oi-
gnons avec de l'huile dans une poêle,
ajouter le jambon et remuer encore un
peu. Ajouter les champignons en der
-
nier et remuer jusqu'à ce que l'eau dé
-
gorgée soit évaporée.
Couper la feta et la mozzarella en petits
dés. Bien mélanger avec le mélange
champignon-jambon et le fromage
frais, saler et poivrer.
Farcir les cannellonis avec le mélange
et disposer dans un plat à gratin (ca.
25x30 cm).
Mélanger le bouillon avec la crème
épaisse et verser la sauce sur les can
-
nellonis. Parsemer de fromage râpé et
cuire.
Réglages
Mode de cuisson HydraCook d
Nombre/ type de
diffusions de va
-
peur
2
Température 170–190 °C
Quantité d’eau env. 200 ml
Niveau 2
1ère diffusion de
vapeur
10 minutes après le
début du program-
me de cuisson
2e diffusion de
vapeur
après un intervalle
de 10 minutes
Temps de cuis
-
son
45-55 minutes
Bon à savoir
Vous pouvez utiliser une poche à
douille (sans douille) pour remplir les
cannellonis.
Recettes
169
169


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