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Cannelloni With Ham And Mushrooms Recipe
|Mushrooms||8 Ounce, chopped|
|Cooked ham||8 Ounce, diced|
|Onion||1 , chopped|
|Olive oil||2 1⁄2 Tablespoon|
|Grated parmesan cheese||2 1⁄2 Tablespoon|
|Ground black pepper||To Taste|
|Soft margarine||3 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Grated parmesan cheese||3 3⁄4 Tablespoon|
Serving size: Complete recipe
Calories 3758 Calories from Fat 1421
% Daily Value*
Total Fat 159 g244.7%
Saturated Fat 54.2 g270.9%
Trans Fat 0.1 g
Cholesterol 192.2 mg
Sodium 2348.7 mg97.9%
Total Carbohydrates 405 g135%
Dietary Fiber 23.4 g93.7%
Sugars 50.6 g
Protein 159 g318.7%
Vitamin A 32.6% Vitamin C 25.2%
Calcium 161.4% Iron 81%
*Based on a 2000 Calorie diet
Stir frequently to prevent sticking.
Remove with a slotted spoon and place on a clean teatowel to drain and cool.
To make filling: Saute mushrooms, ham and onion in oil and butter or margarine until vegetables are cooked.
Cool, add cheese and salt and pepper to taste.
Fill the canneloni using a teaspoon.
To make cheese sauce: Place margarine, flour and milk in a saucepan and whisk continuously over heat, with a wire balloon whisk, until the sauce boils and thickens.
Add the 3 3/4 tablespoons Parmesan cheese and salt and pepper to taste.
To finish canneloni: Pour sufficient sauce into a greased shallow baking dish to cover the bottom.
Arrange the filled canneloni side by side in a single layer in the baking dish.Cover with remaining sauce, sprinkle with the 2 1/2 tablespoons grated parmesan cheese and bake in a moderate oven for 30 minutes.