Cannelloni with vegetables, mushrooms and goat cheese

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Cannelloni with vegetables, mushrooms and goat cheese
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Cannelloni with vegetables, mushrooms and goat cheese

Recipe by Bernie Torras
0.0 from 0 votes
Course: PrincipalCuisine: SpanishDifficulty: Media
Rations

4

rations
Preparation time

1

hour 

30

minutes
Cooking time

40

minutes
Calories

378

kcal
Total time

1

hour 

15

minutes

Immerse yourself in the delicious world of vegetable, mushroom and goat cheese cannelloni, a recipe that fuses the softness of tender vegetables with the creamy and distinctive flavor of goat cheese. This culinary masterpiece, ideal for sharing at a family dinner or with friends, is accompanied by a béchamel sauce enriched with goat log that adds an extra touch of flavor and sophistication.

Follow our simple steps and enjoy the experience of cooking this delicacy to the rhythm of our carefully selected music. Discover the pleasure of cooking and tasting these delicious vegetable and mushroom cannelloni while immersing yourself in a relaxed and flavorful atmosphere!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 16 cannelloni pasta or wonton pasta sheets

  • 1 small eggplant cut in brunoise

  • 3 tablespoons of mascarpone or philadelphia cheese

  • 100 g brunoise pumpkin

  • Grated Parmesan to taste

  • 100 g mushroom mixture

  • 1 large leek cut in eminence

  • 1 Small zucchini cut in brunoise

  • 1 large carrot cut in cubes

  • Salt to taste

  • Pepper to taste

  • Olive oil

  • Bechamel with goat cheese

  • 50 g butter

  • 50 g flour

  • 500 ml whole milk

  • 150 g goat cheese log (approx. weight depends on brand)

  • Salt to taste

  • Pepper to taste

  • Nutmeg to taste

Pasos

  • Cook pasta according to package directions. Once cooked, drain and place on a damp cloth or plastic wrap to prevent sticking.
  • Heat a large frying pan or saucepan over medium heat with a little olive oil. Add the leek and carrot, cooking for about 15 minutes until tender.
  • Remove the vegetables from the heat and let them cool, draining the excess oil.
  • With the fresh and well cleaned mushrooms, sauté them in a frying pan with a dash of olive oil over high heat. Season with salt and pepper to taste, let cool and finely chop. Reserve.
  • Next, in a saucepan cook the eggplant and cut squash and, finally, the zucchini and mushrooms that we have sautéed, put it all together. Season to taste with salt and pepper and cook until all vegetables are tender.
  • In a large bowl, mix the mascarpone, mushrooms and cooked vegetables. Taste and adjust salt and pepper.
  • Bechamel sauce with goat curl
  • Melt the butter in a saucepan with a dash of olive oil. Add the flour and cook over low heat for about 10 minutes.
  • Add the milk gradually, stirring constantly, and add the chopped goat cheese.
  • Let the filling thicken and finally add grated nutmeg.
  • Assembling the vegetable cannelloni
  • Stellar moment! Taste the filling, adjust the salt and pepper, taste, take a sip of whatever you are drinking and continue enjoying this cannelloni recipe.
  • Fill the cannelloni with the vegetable and cheese mixture and place them in an ovenproof dish.
  • Cover the cannelloni with the béchamel sauce and sprinkle with grated Parmesan.
  • Broil in the oven until the Parmesan is golden brown and bubbly.

Notas

  • You can substitute Philadelphia cheese for the mascarpone if you prefer.
  • If the mushrooms are dehydrated, hydrate them first with water and add to the sauté.
    • >
  • If you do not want to use eggplant, you can replace it with a proportional amount of pumpkin and green asparagus.
    • >
  • You can use pre-cooked cannelloni perfectly well, just follow the instructions and they usually ask you to rehydrate them with warm water.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 270g
  • Calories: 378kcal
  • Fat: 20g
  • Saturated Fat: 9g
  • Trans Fat: 0g
  • Cholesterol: 40.5mg
  • Sodium: 495mg
  • Potassium: 675mg
  • Carbohydrates: 38g
  • Fiber: 4.5g
  • Sugar: 5.4g
  • Protein: 14.5g
  • Vitamin A: 2160IU
  • Vitamin C: 22.5mg
  • Calcium: 225mg
  • Iron: 2.7mg
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Key points of the recipe


  1. Cooking and handling the pasta: Cook the pasta sheets al dente according to package directions and immediately place them on a damp cloth or plastic wrap to prevent them from sticking together or drying out.

  2. Sautéed vegetables and mushrooms: Make sure the vegetables and mushrooms are well cooked and tender before mixing them with the mascarpone or Philadelphia cheese. It is important to drain the excess oil to prevent the filling from becoming greasy.

  3. Bechamel sauce with goat cheese: Cook the bechamel sauce over low heat and stir constantly to avoid lumps. Add the chopped goat cheese until it is completely integrated and the sauce has the desired consistency. Do not forget to adjust the seasoning with salt, pepper and nutmeg to taste.

Pairing with wine

For this recipe of vegetable and goat cheese cannelloni, a full-bodied white wine with good acidity would be a suitable pairing. You could opt for a fresh and slightly creamy Chardonnay, which balances the richness of the béchamel and goat cheese, and enhances the flavors of the vegetables. A Sauvignon Blanc could also work well, as its citrus and herbaceous character would complement the green notes of the recipe’s ingredients. It is important to remember that for both wine and beer, look for options that are not too heavy or tannic, so as not to overshadow the delicate flavors of the vegetables and the creaminess of the dish.

Beer pairing

As for beer pairing, a wheat beer (Witbier or Hefeweizen) would be a good choice. These beers tend to be light, refreshing and with citrus notes that complement the vegetables and goat cheese in the recipe. In addition, the creamy texture and slightly spicy character of a wheat beer could work well with the béchamel sauce.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Gluten, Eggs

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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