Spinach & Mushroom Cannelloni
last night I tried a variation of the above recipe from the SW July Mag, scaled it down for two people. It was Fantastic and that's someone who hasn't had spinach since School Dinners!
Pete’s Spinach & Mushroom Cannelloni
Based on SW July Mag Page 75
Serves Two
125g chopped spinach, defrosted
84g Light Philadelphia Soft Cheese with Garlic & herbs (3 Syn per person)
1 Egg Yolks
1 Garlic
60g Button Mushrooms
1 Onion
1 Red Pepper
56g Reduced Fat Cheddar Cheese, grated (He)
Handful of Basil leaves
A pinch of nutmeg
6 dried Cannelloni tubes
1 Bottle of Passata
Home made Coleslaw
Method
Preheat the oven to 200c
Squeeze out excess water from spinach and place in a bowl.
Add egg, cheese, garlic, mushrooms, onion half the cheese and the basil, season and mix, then place it in a mini chopper and reduce to a thick puree.
Fill the 6 cannelloni tubes; it is very easy when the ingredients are purified!
Place in an oven proof dish and cover with Passata. Use the remaining cheese as a topping.
Cook for 20mins covered by tinfoil, then remove and cook for another 10 mins.
Eat with either a green salad or homemade Coleslaw.