You may also like
Categories:
extra-virgin olive oil shallots onion clove of garlic cannelloni fresh coriander parsley spinach heavy cream butter Parmesan
Viewed: 119 - Published at: 6 years agoIngredients
- 3 tbsp extra virgin olive oil
- 2 shallots , very finely chopped
- 1 onion, very finely chopped
- 1 large clove of garlic, crushed or chopped
- 500 grams mushrooms of choice, I use wild or brown cepe
- 18 cannelloni tubes
- 1 tbsp fresh coriander,chopped
- 3 tbsp fresh parsley ,chopped
- 400 grams spinach, wilted and squeezed dry
- 100 ml fresh double or heavy cream
- 40 grams butter ,spreadable
- 4 tbsp Parmesan ,finely
Method
- preheat oven to 200C / 400F / gas 6
- Heat oil in casserole , add the onions and shallots, cook for a little while stirring so that they don't burn.
- now add mushrooms and garlic cook until all liquid has been absorbed, seaso with salt and pepper, add parsley and cream, reduce until most cream is gone
- in a pot with boiling water wilt the spinach, for 1 minute, drain , cool and squeeze out all water.Chop finely add to mushroom mix..
- cook cannelloni as per given instruction, drain and pat dry
- cool slighty then fill them with the spinach and mushroom mix, I use teaspoon.
- place in a buttered oven proof dish, sprinkle with Parmesan and little dots of butter.
- cook for about 10-15 minutes and serve hot.
