Everyday cooking
Mushroom Cannelloni ‘Bolognese’
Delicious and hearty Mushroom Cannelloni ‘Bolognese’ recipe made with Violife Creamy Original and Violife Grated Original. Discover the ultimate comfort food!
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Cooking time35 minutes
Prep time15 minutes
DifficultyEasy
Servings4 portions
- 20 Cannelloni shells
FOR THE BOLOGNESE:
- 1 pack Violife Creamy Original
- 250 g white button mushrooms, finely chopped
- 250 g brown mushrooms, finely chopped
- 100 g Black olives, sliced
- 200 g baby spinach
- 1 onion, dived
- 2 Garlic cloves, chopped
- 100 ml wine
- 700 ml vegetable stock
- extra virgin olive oil
- a few leaves fresh parsley, chopped
- Chili flakes
- a pinch nutmeg
- salt and pepper, to taste
TO TOP THE CANNELLONI:
- 1 pack Violife Grated Original
- basil to serve
- Heat a frying pan with olive oil. Add chopped mushrooms and sauté. Add the onion and garlic and stir.
- Add salt and pepper, nutmeg, chili flakes and chopped parsley.
- Pour in wine and let evaporate.
- Add stock and bring to a boil. Remove from the heat and add Violife Creamy Original, whisking until smooth.
- Add spinach and olives. Sieve the creamy mushroom sauce, keeping the liquid separate from the mushrooms.
- Fill cannelloni with the mushroom mixture and place in a deep baking tray. When the cannelloni are all full and side by side, pour creamy mixture over and around the cannelloni. Sprinkle with Violife Grated Original and cover with foil. Bake in a preheated oven at 170°C for 25 minutes. Remove foil and bake for a further 10 minutes until golden.
- Serve with basil leaves.
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