Stuffed Cannelloni with Feta and Mushrooms
Filled cannelloni with feta and mushrooms is a recipe featuring fresh ingredients from the mushroom category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g mushrooms
- 1 stalk leek
- a handful spinach
- 1 onion
- 1 Garlic clove
- 2 tbsp butter
- 250 g feta cheese
- Salt
- Pepper
- vegetable oil (for the pan)
- 8 large cannelloni tubes (~250 g)
- 2 Eggs
- 200 ml whipping cream
- nutmeg
Instructions
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1.
Clean and slice the mushrooms. Wash, trim and cut the leek into rings. Wash, trim and roughly chop the spinach. Peel and finely dice the onion and garlic.
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2.
Sauté the mushrooms in hot butter for 1-2 minutes. Add the leek briefly, then add the spinach, sauté 1-2 more minutes, and remove from heat. Crumble half of the feta over the mixture, stir in, and season with salt and pepper.
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3.
Preheat the oven to 180°C (350°F) fan‑forced. Lightly oil a baking dish.
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4.
Fill each cannelloni tube with the mushroom filling and place them side by side in the dish. Whisk together the eggs and cream, seasoning with salt, pepper and nutmeg. Pour over the pasta and crumble the remaining feta on top. Bake for about 25 minutes until golden brown.
