Mushroom cannelloni

with parmesan cheese and truffle creamy sauce

45'
low
4

Ingredients

For the filling:

400 g of mushrooms, cleaned

1 onion

2 garlic cloves

Olive oil

1 canned truffle

A little bit of white wine

8 GALLO gluten-free cannelloni sheets

150 g of parmesan cheese

200 g of cooking cream

Salt and pepper

Preparation

Step 1

Prepare the cannelloni sheets following the package instructions and set aside on a damp towel.

Step 2

Sauté the chopped onion and garlic in a pan with a little oil until tender.

Step 3

When cooked, add the sliced mushrooms and cook until golden. Season and let the filling cool down for 30 minutes.

Step 4

To make the sauce, heat up the cream with the parmesan cheese for 5 minutes. Season to taste.

Step 5

Cut the Gallo sheets in half and fill them, roll up the cannelloni. Place on a serving platter, add the sauce and grated truffle on top and serve.

Similar

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Mini plumas casserole
with mushrooms and Iberian cured meats
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See recipe
Cheese tortellini
with roasted vegetables and pesto
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Similar

Recipes
See recipe
Mini plumas casserole
with mushrooms and Iberian cured meats
35' low
See recipe
Cheese tortellini
with roasted vegetables and pesto
30' medium
See recipe
Wholemeal hélices salad
with sweet and sour prawns
20' medium

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