Cannelloni with minced mushrooms and yogurt béchamel

Ingredients (for 4 servings – approximately 12 cannelloni):

For the filling:

500 g mushrooms (pleurotus or white), chopped

1 onion, chopped

2 cloves garlic

2 tbsp olive oil

2 tbsp oat flakes (optional, for binding)

1/2 cup crushed tomatoes or grated tomatoes

1/2 tsp oregano or thyme

Salt and pepper

For the yogurt béchamel:

200 g strained yogurt (sheep's or 2%)

1 egg

1 tbsp olive oil

1 tbsp flour or oat flour

120 ml vegetable drink or low-fat milk

Nutmeg, salt, pepper

Additional:

12 cannelloni (uncooked)

A little tomato on the bottom of the pan

Optional: a little crumbled feta cheese or nutritional yeast on top

Execution instructions:

1. For the filling : Sauté the onion, garlic and mushrooms in the oil until the liquids evaporate.

   
   

2. Add the tomato, herbs and oats and cook for 5–7 minutes until thickened. Let cool slightly.

   
   

3. Fill the cannelloni with the filling using a spoon or pastry bag.

   
   

4. For the béchamel sauce : Mix the yogurt, egg, oil, flour and herbal tea in a saucepan over medium heat until slightly thickened. Add nutmeg, salt and pepper.

   
   

5. Assembly : Spread some tomato on the bottom of an ovenproof dish. Place the stuffed cannelloni. Cover with the béchamel.

   
   

6. Bake in a preheated oven at 190°C for 35–40 minutes, until the surface is golden brown and the cannelloni is cooked.

Performance & Weight:

12 cannelloni in total

Weight per cannelloni (with filling & béchamel): ~ 100 g

Nutritional Analysis (per 1 cannelloni ~ 100 g):