Recipe: Bacon And Mushroom Cannelloni
Bacon, mushroom, leek and blue cheese are flavours that work so well together and that is why we have put them in our Cannelloni recipe. This Italian inspired recipe can be made beforehand and put in the oven when needed. Yep.. it's a bit messy stuffing t
- 1 leek
- 2 chestnut mushrooms
- 10 slice(s) smoked bacon (fat removed)
- 1 clove(s) garlic, crushed
- 1 butter
- 1 handful(s) fresh parsley, chopped
- 40 g butter
- 3 bay leaves
- 40 g flour
- 750 ml milk
- 16 cannelloni tubes
- 1 chunk(s) blue cheese, crumbled
- 1 chunk(s) cheddar, grated
- 1 handful(s) breadcrumbs
preheat oven to 160°C.
Prep And Fry Veg And Bacon
slice the washed leek, mushrooms and bacon. fry all together with the garlic in a knob of butter for a few minutes then empty into a bowl with the parsley to cool.
melt the butter in a pan, add the flour and mix for a few minutes until it forms a paste.
Add Milk And Cook Sauce
slowly pour in the milk a little at a time and stir as you cook it to the consistency of a thin custard. simmer for 5 minutes, season and take off the heat.
stuff the cannelloni with the leeks, mushrooms and diced bacon and fill each end of the cannelloni with a bit of blue cheese. repeat until you run out of mix and lay them in an ovenproof dish.
Finish With White Sauce
pour the white sauce over the top of the cannelloni and top with the breadcrumbs and leftover cheeses.
bake for 40 minutes in the oven.
serve with a mixed salad and garlic bread. serves 4
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