Cannelloni with Mushroom Filling

Ingredients

• 500 g mushrooms
• 1 Shallot
• 1 Garlic clove
• olive oil
• 1 tsp freshly chopped thyme
• 1 tsp freshly chopped parsley
• 1 tsp freshly chopped basil
• 1 ball mozzarella (ca. 125 g)
• 160 g mascarpone
• 1 egg
• 180 g freshly grated Parmesan
• Salt
• Pepper (from the grinder)
• 250 g cannelloni
• 4 tomatoes
• 200 ml dry white wine
• basil (for garnish)

Instructions

1. 1.

   For the filling, clean the mushrooms and slice them thinly. Peel and finely chop the shallot and garlic, then sauté in a hot pan with oil until translucent. Add the mushrooms and herbs, cooking until the mushroom liquid evaporates. Drain the mozzarella well, cut into small pieces, and mix with mascarpone, egg, and 100 g Parmesan. Let the mushroom mixture cool, fold it into the mascarpone blend, and season with salt and pepper.

2. 2.

   Preheat the oven to 200°C (Oven/Convection).

3. 3.

   Fill the cannelloni with the mushroom mixture and place them in a greased baking dish.

4. 4.

   Wash, quarter, seed, and dice the tomatoes. Mix with wine, 2 tbsp olive oil, and remaining Parmesan; pour over the cannelloni. Bake in the preheated oven for 30-40 minutes. Remove and serve garnished with fresh basil leaves.