Cannelloni with Creamy Spinach-Mushroom Filling
Hearty cannelloni stuffed with a rich spinach and mushroom mixture, topped with tomato sauce and melted cheese.
Ingredients
- 0.5 tablespoon Olive oil (not provided, standard pantry item)
- 9 ounces Mushrooms (Cremini or Button) (Original: 250 g)
- 1 clove Garlic (Original: 1 stuk(s))
- 5.5 ounces Spinach (Original: 150 g)
- 13.5 ounces Passata (Tomato Purée) (Original: 390 g)
- 7 ounces Fresh Lasagna Sheets (Original: 200 g)
- 3.5 ounces Cream Cheese (Original: 100 g)
- 2 ounces Grated Gouda Cheese (Original: 50 g)
- 1 packet Italian Herbs (Original: 1 zakje(s))
- 1 tablespoon Black Balsamic Glaze (Self provided: 1 el)
- 3.5 fluid ounces Mushroom Broth (Self provided: 100 ml (or made with 1/2 stock cube and water))
- 0.5 teaspoon Sugar (Self provided: ½ tl)
- to taste Salt and Pepper (Self provided: naar smaak)
Instructions
- Preheat the oven to 400°F (200°C). Wash the mushrooms and slice them into thin pieces or quarters. Peel the garlic and chop fine or press. Prepare the broth.
- Heat ½ tbsp olive oil per person in a wok or deep frying pan over medium-high heat. Sauté the garlic for 1 minute. Add the sliced mushrooms and cook for 4-5 minutes until soft. Gradually add the spinach in batches (save some fresh for serving if desired) until wilted, 2-3 minutes. Let the mixture drain well in a colander, pressing out excess liquid.
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