Recipe: Cannelloni with mushrooms

Cannelloni with mushrooms

Summary: They can be eaten both hot and cold. No kidding !


  • 20 cannelloni
  • 500 g button mushrooms
  • 1 dl of white wine
  • 1 onion
  • 80 g of bacon
  • 250 g peeled tomatoes
  • 200 g yellow cheese
  • 2 cloves garlic
  • 4 dl milk
  • 50 g flour
  • 50 g margarine
  • 1 egg
  • 5 tablespoons oil
  • blend of spices
  • Pepper


  • Cut onion and bacon to cubes, mushrooms to leaves, and finely mince the garlic.
  • Squash the whole pelled tomato, grate the cheese on larger pieces with a grater.
  • Fry the bacon, onion and garlic on little oil, then add the mushrooms and fry shortly.
  • Then, add the white wine, whole peeled tomatoes and spices to taste. Simmer on medium fire, until the excess fluid boils.
  • Leave the mushroom sauce to get cold then add grated cheese to it and stir.
  • Fill the cannelloni with the prepared mixture.
  • Prepare the béchamel separately: in a small pan melt butter, add flour and fry shortly. Pour ​​milk gradually and cook with constant mixing until thickened. In the cold sauce add an egg, season to taste and stir.
  • In an oiled ovenproof dish, pour a little bechamel sauce. Spread cannelloni over it and pour the rest of the remaining béchamel over them. Bake in heated oven at 200 F until golden.

Preparation time: 45 minutes

Cooking time: 40 minutes

Yields: 4

Rating: 4 stars:  ★★★★☆ 7 reviews

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One Response to Kaneloni sa pečurkama

  1. Lyddy says:

    Thank God! Someone with brains spkeas!