Cannelloni with vegetables, mushrooms and goat cheese
4
rations1
hour30
minutes40
minutes378
kcal1
hour15
minutesImmerse yourself in the delicious world of vegetable, mushroom and goat cheese cannelloni, a recipe that fuses the softness of tender vegetables with the creamy and distinctive flavor of goat cheese. This culinary masterpiece, ideal for sharing at a family dinner or with friends, is accompanied by a béchamel sauce enriched with goat log that adds an extra touch of flavor and sophistication.
Follow our simple steps and enjoy the experience of cooking this delicacy to the rhythm of our carefully selected music. Discover the pleasure of cooking and tasting these delicious vegetable and mushroom cannelloni while immersing yourself in a relaxed and flavorful atmosphere!
Mantén encendida la pantalla de tu dispositivo mientras cocinas
Ingredientes
16 cannelloni pasta or wonton pasta sheets
1 small eggplant cut in brunoise
3 tablespoons of mascarpone or philadelphia cheese
100 g brunoise pumpkin
Grated Parmesan to taste
100 g mushroom mixture
1 large leek cut in eminence
1 Small zucchini cut in brunoise
1 large carrot cut in cubes
Salt to taste
Pepper to taste
Olive oil
- Bechamel with goat cheese
50 g butter
50 g flour
500 ml whole milk
150 g goat cheese log (approx. weight depends on brand)
Salt to taste
Pepper to taste
Nutmeg to taste
Pasos
- Cook pasta according to package directions. Once cooked, drain and place on a damp cloth or plastic wrap to prevent sticking.
- Heat a large frying pan or saucepan over medium heat with a little olive oil. Add the leek and carrot, cooking for about 15 minutes until tender.
- Remove the vegetables from the heat and let them cool, draining the excess oil.
- With the fresh and well cleaned mushrooms, sauté them in a frying pan with a dash of olive oil over high heat. Season with salt and pepper to taste, let cool and finely chop. Reserve.
- Next, in a saucepan cook the eggplant and cut squash and, finally, the zucchini and mushrooms that we have sautéed, put it all together. Season to taste with salt and pepper and cook until all vegetables are tender.
- In a large bowl, mix the mascarpone, mushrooms and cooked vegetables. Taste and adjust salt and pepper.
- Bechamel sauce with goat curl
- Melt the butter in a saucepan with a dash of olive oil. Add the flour and cook over low heat for about 10 minutes.
- Add the milk gradually, stirring constantly, and add the chopped goat cheese.
- Let the filling thicken and finally add grated nutmeg.
- Assembling the vegetable cannelloni
- Stellar moment! Taste the filling, adjust the salt and pepper, taste, take a sip of whatever you are drinking and continue enjoying this cannelloni recipe.
- Fill the cannelloni with the vegetable and cheese mixture and place them in an ovenproof dish.
- Cover the cannelloni with the béchamel sauce and sprinkle with grated Parmesan.
- Broil in the oven until the Parmesan is golden brown and bubbly.
Notas
- You can substitute Philadelphia cheese for the mascarpone if you prefer.
- If the mushrooms are dehydrated, hydrate them first with water and add to the sauté. >
- If you do not want to use eggplant, you can replace it with a proportional amount of pumpkin and green asparagus. >
- You can use pre-cooked cannelloni perfectly well, just follow the instructions and they usually ask you to rehydrate them with warm water.
Quizás lo necesites
- Set de batidoras manualesVer precio
- Espátulas de cocinaVer precio
Información nutricional (por ración)*
- Serving Size: 270g
- Calories: 378kcal
- Carbohydrates: 38g
- Protein: 14.5g
- Fat: 20g
- Saturated Fat: 9g
- Trans Fat: 0g
- Cholesterol: 40.5mg
- Sodium: 495mg
- Potassium: 675mg
- Fiber: 4.5g
- Sugar: 5.4g
- Vitamin A: 2160IU
- Vitamin C: 22.5mg
- Calcium: 225mg
- Iron: 2.7mg