Creamy cannelloni with champignon mushrooms and béchamel, easy to prepare and perfect for a tasty meal.
Step 1 of 6: Slice the mushrooms and cook them in a pan with a drizzle of oil and a clove of garlic for 10 minutes, adjusting the salt.
Step 2 of 6: Divide the béchamel sauce into two bowls and in one of them combine the mushrooms and the Parmesan.
Step 3 of 6: Place 2 tablespoons of mushroom béchamel on each lasagna sheet and roll it up to form the cannelloni.
Step 4 of 6: Spread the plain béchamel on the bottom of a baking dish, arrange the cannelloni, cover with more béchamel and a sprinkle of Parmesan.
Step 5 of 6: Cover with baking paper and seal with aluminum foil.
Step 6 of 6: Cook in the air fryer at 180°C for 18 minutes, removing the cover during the last 4 minutes to brown. Alternatively, cook in the oven at 180°C for 25-30 minutes.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk
| Average values | Per serving259 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,840 kJ440 kcal | 711 kJ170 kcal |
| Fat | 11.28 g | 4.36 g |
| of which saturated fatty acids | 1.58 g | 0.61 g |
| Carbohydrates | 65 g | 25.12 g |
| of which sugars | 7.06 g | 2.73 g |
| Fibre | 4.09 g | 1.58 g |
| Protein | 18.66 g | 7.21 g |
| Salt | 0.13 g | 0.05 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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