Spinach and Mushroom Cannelloni | Rowena G's Recipes

Ingredients

• 255 g spinach
• 200 g mushrooms
• olive oil
• ¼ teaspoon ground nutmeg
• 1 onion
• 6 cloves of garlic
• 2 x 400 g tins of diced plum tomatoes
• 1 bay leaf
• ½ a bunch of fresh basil , (15g)
• ½ a lemon
• 1 large free-range egg
• Parmesan cheese
• 320 g fresh Portuguese cheese (2 large blue Valado Sta Quiteria cheeses) or riccotta
• 13 or 14 tubes cannelloni (150g)
• 250 g fresh mozzarella (Lidl mozzarella works well)
• Squeeze the moisture out of the spinach into a bowl. Place the spinach on a board and chop it up.
• Beat the egg and grate 2 teaspoons of Parmesan cheese, stir the fresh cheese /ricotta, egg and Parmesan into the spinach. Season to taste.
• With a small spoon push the spinach mixture into the cannelloni tubes and lay them in a 22cm x 22cm oven dish.
• Lunch
• Main Dishes
• Vegetarian