Artichoke and Mushroom Cannelloni
October 21, 2018
Recipe powered by Italiano® Premium Range
You better bookmark this recipe because it's going to be a staple. We didn't know how tasty the mix between artichoke and mushroom would be until we tried this Italiano® Premium Range cannelloni. The first time your fork sinks into this you'll probably fall in love with the creamy texture of the filling. We know we did!
- Prep: 1 hr 5 mins
- Cook: 15 mins
-
1 hr 5 mins
15 mins
1 hr 20 mins
Directions
Bring cannelloni tubes up to the boil but do not cook completely and
Remove from heat into cold water to avoid the pasta sticking together.
Pan fry chopped garlic with ground coriander until golden brown
Boil artichokes in water add lemon juice and salt. Keep on heat for 5 mins
Take off heat and leave to cool
Chop artichokes, mushrooms, cherry tomatoes, and colored peppers
Blend vegetable mixture lightly in a food processor with a spritz of olive oil spices and cream cheese
Combined with fried garlic and coriander mixture
Stuff cannelloni with the combined mixture
Arrange cannelloni in Pyrex or ceramic baking tray
