Cannelloni with broccoli and mushroom filling

Ingredients for 4 servings:

• 500 g broccoli
• 300 g mushrooms
• 1 onion(s)
• 1 garlic clove(s)
• 3 tbsp olive oil
• salt and pepper
• 3 tbsp crème fraîche
• 100 g blue cheese
• 1 tsp vegetable broth, instant
• 250g mozzarella
• 250 g whipped cream
• 200 g cannelloni
• 1 egg(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

vegetarian

Wash and finely chop the broccoli and mushrooms. Peel and finely chop the onion and garlic. Sauté the onion and mushrooms in 2 tablespoons of olive oil and add the broccoli. Sauté everything for about 10 minutes, season with salt and pepper, and remove from the heat. Once everything has cooled slightly, stir in the egg and crème fraîche. In another pot, sauté the garlic in olive oil. Add the cream, blue cheese, and vegetable stock, and season to taste with salt and pepper. Fill the cannelloni with the broccoli and mushroom mixture and place in a baking dish. Pour the sauce over the top and scatter the mozzarella over the top. Place in the oven at 180°C (top/bottom heat) for about 30 minutes.