Mushroom cannelloni

with parmesan cheese and truffle creamy sauce



For the filling:

400 g of mushrooms, cleaned

1 onion

2 garlic cloves

Olive oil

1 canned truffle

A little bit of white wine

8 GALLO gluten-free cannelloni sheets

150 g of parmesan cheese

200 g of cooking cream

Salt and pepper


Step 1

Prepare the cannelloni sheets following the package instructions and set aside on a damp towel.

Step 2

Sauté the chopped onion and garlic in a pan with a little oil until tender.

Step 3

When cooked, add the sliced mushrooms and cook until golden. Season and let the filling cool down for 30 minutes.

Step 4

To make the sauce, heat up the cream with the parmesan cheese for 5 minutes. Season to taste.

Step 5

Cut the Gallo sheets in half and fill them, roll up the cannelloni. Place on a serving platter, add the sauce and grated truffle on top and serve.

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