Cannelloni with cream cheese and mushroom filling

Ingredients for 4 servings:

• 16 pieces of cannelloni
• 300 g cream cheese
• 150 g king oyster mushrooms
• 200 g mushrooms
• 1 large beefsteak tomato(s)
• 1 large onion(s)
• 200 ml cream
• 1 can tomatoes, chopped
• 200 g cheese, grated
• 1 shot of red wine
• 1 shot of oil
• 1 tbsp tomato paste
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

vegetarian, baked, with tomato sauce

For the filling, finely dice 1/2 an onion, mushrooms, and tomato. Fry everything in a pan with a dash of oil and season with salt and pepper. Transfer the fried mushroom mixture to a bowl, let it cool, and then fold in the cream cheese. For the tomato sauce, roughly dice the other half of the onion and fry it in a saucepan. Briefly sauté the tomato paste and deglaze with red wine. Now add the canned tomatoes and cream and simmer briefly. Place the cream cheese and mushroom filling in a piping bag and fill the cannelloni with it (tip: place the cannelloni upright on a cutting board and fill from the top). Place them side by side in a suitable baking dish and cover with the tomato sauce. First, bake for 15 minutes without cheese in a preheated oven at 180°C (top/bottom heat). Then spread the cheese evenly over the top and bake for another 15 minutes. Tip: For decoration, you can use diced tomatoes and basil, if desired.