OUR RECIPES
One ingredient, a world of possibilities. Let us show you what you can do with a DENNY mushroom. Hint: it’s wildly tasty! Add goodness to every meal with our DENNY recipes.
Mushroom Cannelloni
Serves: 4-6Prep time: 15 minutesCook time: 1 hour
INGREDIENTS
For the filling:
1 punnet portabellini mushrooms, sliced
1 tbsp olive oil
2 spring onions, finely sliced
200g spinach
Salt and pepper to taste
2 cloves garlic
1 tin DENNY Creamy Cheese Mushroom Sauce
250g ricotta
250g cannelloni shells
For the sauce:
2 tins italian chopped tomatoes
2 cloves garlic, diced
1 small onion, diced
1 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp dried mixed herbs
For the topping:
Parmesan Cheese
METHOD
- In a pan, warm 1 tbsp olive oil and add the mushrooms, spring onions, salt and pepper. Cook until the mushrooms are golden brown. Add the garlic and spinach. Cook until spinach has reduced. Pour in DENNY Creamy Cheese sauce and bring to a simmer. Remove from heat and allow to cool. Mix in ricotta cheese. Using a piping bag, fill the cannelloni shells.
- In a pot, heat 1 tbsp of olive oil and add the onions and garlic. Allow to sauté until fragrant. Add the tomatoes, balsamic vinegar, dried herbs, salt and pepper. Bring to a simmer and cook for 20 minutes.
- In a cast iron pan (or any oven-safe pan/casserole), spread half the sauce. Arrange the filled shells in a single layer across the pan. Spoon the rest of the sauce over the shells. Grate parmesan cheese over the top of the sauce. Bake in a 180°C oven for 25 min until the cannelloni is tender and the cheese is golden brown.
