Cannelloni Stuffed With Feta And Mushrooms Food

MUSHROOM , SPINACH, AND CHEESE STUFFED CANNELLONI

Steps:

• Preheat oven to 350°F.
• Saute onions, bell pepper, mushrooms, spinach, and garlic in olive oil 3-5 minutes.
• Mix ingredients in step 2 with ricotta, mozzarella (use all but one cup), parsley, eggs, salt, and white pepper.
• Pour filling into two 1-quart size Ziploc baggies.
• In an 8x12 baking dish spread 1/3 of the jar of pasta sauce on the bottom (just a light coat on the bottom so the pasta won't stick).
• Cut one corner on the Ziploc baggie and slowly squeeze the mix into each pasta shell and put filled shell in the baking dish (I had to squeeze in one side and then turn and squeeze in the other side).
• Pour the rest of the jar of pasta sauce on top of shells (If I have leftover filling, I squeeze it over the top first).
• Sprinkle with mozzarella and parmesan.
• Cook for 30 minutes.

VEGETABLE STUFFED CANNELLONI

Steps:

• In a large pot of salted water, parboil cannelloni. (Parboiling is partially cooking the noodles in boiling water; they will finish cooking when baked.)
• Meanwhile, cook 2 cloves garlic and 2 shallots in 1 tablespoon olive oil in a medium saucepan over medium heat for 30 seconds. Pour in sherry, raise heat to high, and reduce liquid by half. Stir in cream, and reduce until there is about 1 1/2 cups liquid. Remove from heat, and season with salt and pepper to taste. Set cream sauce aside.
• In a large skillet, heat one tablespoon olive oil over medium heat. Cook onion, 3 shallots, 3 cloves garlic, mushrooms, zucchini, and eggplant in olive oil until all vegetables are tender. Transfer to a large bowl. Stir in red peppers, basil, oregano, ricotta, and Parmesan cheese. Season to taste with salt and pepper. Set filling aside.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Stuff vegetable/cheese filling into cannelloni. Place in prepared baking dish, and cover with cream sauce.
• Bake in preheated oven for 25 minutes.

SPINACH & FETA CANNELLONI

Steps:

• Heat oven to 200C/fan 180C/gas 6. Put the lasagne sheets in a large bowl and cover with boiling water. Soak for 5 mins or prepare according to pack instructions. Meanwhile, squeeze as much water as possible from the spinach, then mix with the feta, nutmeg and some seasoning. Drain the pasta, then cut each sheet in half vertically. Spoon 4 tbsp of the filling along the centre of each half, then roll up to enclose. Place in a lightly oiled baking dish.
• Mix the olives, capers and tomatoes together in a bowl, season, then spoon over the cannelloni. Sprinkle with parmesan, cover with foil, then bake for 20 mins.

FETA-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. In a small bowl, combine oil and garlic; brush over mushrooms. Sprinkle with salt. In a small bowl, combine cheese and pesto., Place mushrooms on a piece of greased heavy-duty foil (about 12-in. square). Grill mushrooms, stem side up, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until mushrooms are tender. Spoon cheese mixture over mushrooms; grill, covered, 2-3 minutes or until filling is heated through.

FETA AND SPINACH STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F.
• If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
• Melt the butter in a large skillet over medium-high heat. Add the chopped mushroom stems and spinach and cook, stirring occasionally, until just soft and wilted, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
• Add the feta and basil to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
• Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.

FETA-STUFFED CANNELLINI NUT ROAST

Steps:

• Oil the base and sides of a roughly 18cm loaf tin and line with baking parchment. Heat 1½ tbsp oil in a frying pan, tip in the celery and leek, and fry for 10 mins, or until both are softened and translucent.
• Roughly mash the cannellini beans in a large bowl. Stir through the fried celery and leek, pistachios, sundried tomatoes, parmesan, quinoa, za'atar, breadcrumbs, eggs, flour and parsley. Season well.
• For the stuffing, roughly mash the feta with a fork, then stir in the mascarpone, chives, dill and lemon zest. Season.
• Heat the oven to 180C/160C fan/gas 4. Sprinkle the mixed seeds over the bottom of your lined loaf tin. Pat half the bean and nut mixture into the tin and use a spoon to press out a channel along the middle, roughly 2cm wide. Spoon the feta mixture into the channel, then pat down the remaining bean and nut mixture over the top and around the sides. Cover in foil and bake for 50 mins or up to 1 hr until firm to the touch.
• Toss the broccoli in a baking tray with the coriander seeds, harissa and remaining 1½ tbsp oil. Season and roast on the lower shelf of the oven for the last 20 mins of the cooking time, or until crisp at the edges.
• Serve the nut roast on a platter alongside the broccoli. Drizzle with olive oil and top with the dill fronds.

STUFFED MUSHROOMS WITH FETA

Steps:

• Heat oven to 180 degrees.
• Wipe mushrooms with a damp cloth and carefully scoop out the stems.
• Finely chop the mushroom stems.
• Heat butter in a frying pan over a medium heat and fry the garlic, shallot, mushroom stems and chillies until all juice has evaporated. About 7 minutes.
• Transfer to a medium sized bowl and let cool for a few minutes.
• Mix in feta, then add Parmesan, pepper and cayenne pepper, stirring well to combine.
• Fill each mushroom cap with the stuffing and place on a baking tray lined with baking paper.
• Bake 20 minutes.

FETA-STUFFED MUSHROOMS WITH MUSTARD SLAW

Steps:

• Heat oven to 200C/180C fan/ gas 6 and snap the stalks from the mushrooms. Put the stalks in a large, shallow ovenproof dish along with the caps, turned upside down. Brush the caps with the oil and bake in the oven for 15 mins.
• Meanwhile, boil the bulghar for 8 mins, then drain and toss with the garlic, feta, rosemary, walnuts and parsley (if using).
• Take the mushrooms from the oven and turn the caps round the other way. Roughly chop the stalks, add to the bulghar mixture and pile it on top of the mushroom caps. Return to the oven for 10 mins while you make the slaw.
• Put all the slaw ingredients in a bowl and toss well. Serve half with the mushrooms and chill the rest to serve for lunch with the Masala omelette muffins (see goes well with) another day.

MUSHROOMS STUFFED WITH FETA CHEESE AND GARLIC

Steps:

• Clean and remove stems of mushrooms and baste mushrooms with melted butter.
• Combine all ingredients except for the mushrooms and stir until mixture is well blended.
• Fill the mushrooms with the mixture, mounding the mixture high into the caps.
• Bake in a 350 F oven until hot.
• Then broil for a few seconds until lightly browned.

CANNELLONI WITH SPINACH AND MUSHROOMS

Steps:

• Cook cannelloni tubes according to package direction; drain and set aside to cool.
• SAUCE--------------.
• In a medium size saucepan, heat olive oil on medium-high heat.
• Add chopped onion and saute' until just softened, about 4 minutes.
• Add chopped mushrooms and continue to saute' for another 3 minutes.
• Stir in tomato sauce, Worcestershire sauce, oregano, basil, parsley and water and bring to boil.
• Reduce heat and simmer for 20 minutes, stirring occasionally.
• FILLING--------------.
• In another medium-size saucepan, melt margarine or butter on medium heat.
• Stir in flour and cook for 1 minute mixing continuously.
• DO NOT BURN OR LET THE FLOUR GO LUMPY.
• Gradually stir in milk and cook on medium heat, stirring continuously until a smooth and thick sauce is formed.
• Stir in Ricotta cheese and Parmesan cheese, and continue to cook until the cheese has melted.
• Remove from heat and stir in drained, chopped spinach, beaten egg, ground nutmeg and salt.
• Carefully stuff each pre-cooked cannelloni tube with spinach mixture using a small spoon; set aside.
• CAREFUL NOT TO SPLIT THE COOKED TUBES.
• Preheat oven to 350 F degrees.
• In a 9" x 9" oven-proof casserole dish, spoon 2/3 of the sauce mixture over the bottom.
• Place stuffed tubes in a single layer into the sauce.
• Spoon remainder of the sauce over the tubes.
• Sprinkle with grated Mozzarella cheese and grated Parmesan cheese.
• Tightly cover with aluminum foil; place in preheated 350 F oven and bake for 20 minutes.
• Remove aluminum foil and continue to bake for an additional 10 minutes or until sauce is bubbling and a nice golden crust forms.
• Serve hot.