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Cannelloni met paddenstoelen
Totale bereidingstijd: 75–85 minuten
voor 4 porties
Ingrediënten
16 cannelloni
Ingrediënten vulling
1 ui
150 g gekookte ham
350 g champignons
2 eetlepel olie
75 g schapenkaas
100 g mozzarella
150 g kwark
zout
peper
300 ml bouillon
100 g zure room
Voor bruineren
100 g Gouda, geraspt
Accessoires
pan
ovenschaal 30 x 25 cm
Bereiding
Snijd de ui, de ham en de champignons
in kleine blokjes. Fruit de ui in olie in de
pan. Voeg de ham toe en laat het ge‐
heel nog heel even bakken. Voeg de
champignons toe en stoof het geheel
totdat het vrijkomende water is ver‐
dampt.
Snijd de schapenkaas en de mozzarella
in kleine blokjes. Meng beide met het
afgekoelde champignon-hammengsel
en met de kwark. Breng het geheel op
smaak met zout en peper.
Vul de cannelloni met de massa en doe
de cannelloni in de ingevette oven‐
schaal.
Meng de bouillon met de zure room en
giet deze saus over de cannelloni. Be‐
strooi het gerecht met de kaas en bak
het goudbruin.
Aanbevolen instelling
Ovenfunctie: Profi
Temperatuur: 170-180 °C
Opwarmfase: snel
Niveau: 2 [1] (1)
Aantal/soort stoominjectie(s):
2 stoomstoten/Tijdgestuurd
Waterhoeveelheid: zie display
1e stoominjectie: uitvoeren na 10 minu‐
ten
2e stoominjectie: uitvoeren na 20 minu‐
ten
Bereidingstijd: 45-55 minuten
Tip
U kunt de cannelloni gemakkelijker vul‐
len als u de vulling met een spuitzak
(zonder tuitje) in de pastabuisjes spuit.
169


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