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Pilz-Cannelloni
4 Portionen / pro Portion 2817 kJ / 674 kcal, E 37 g, F 43 g, KH 35 g
Zubereitungszeit: 75–85 Minuten
Zutaten:
1 Zwiebel
150 g Schinken, gekocht
350 g Champignons
2El
75 g Schafskäse
100 g Mozzarella
150 g Frischkäse
Salz
Pfeffer
16 Cannelloni
300 ml Brühe
100 g Schmand
100 g geriebener Käse
Für die Dampfstöße: ca. 150 ml Wasser
Zubereitung:
1. 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.
2. Schafskäse und Mozzarella klein
würfeln. Mit der abgekühlten Pilz-Schin
-
ken-Mischung und dem Frischkäse gut
vermischen und mit Salz und Pfeffer
abschmecken.
3. Cannelloni mit der Masse füllen und
in eine Auflaufform (ca. 25 x 30 cm) le
-
gen.
4. Brühe mit Schmand verrühren und
die Sauce über die Cannelloni gießen.
Mit Käse bestreuen und den Auflauf
goldbraun garen.
Einstellung:
Betriebsart: Klimagaren d
Temperatur: 170–190 °C
Einschubebene: 2. v. unten
Garzeit: 45–55 Minuten
Dampfstöße: 2
Zeitpunkt der Dampfstöße:
nach 10 Minuten
nach weiteren 10 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
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