Composition / ingredients
Cooking method
1. Prepare all the ingredients. Finely chop the onion and herbs. Grate the cheese on a grater. Cut the chicken breast and champignons into small pieces.
2. Prepare the filling for cannelloni. Pour vegetable oil into a preheated frying pan, fry the onion until golden brown, add the chicken and cook it stirring for 7 minutes. Then add the mushrooms to the chicken and cook everything together for another 8 minutes.
3. Cool the chicken with mushrooms, season with salt and pepper, add cheese, herbs and mix thoroughly.
4. Prepare the sauce. To do this, melt butter in a saucepan, add flour, mix thoroughly. Then, in a thin trickle, we begin to pour the milk into the butter mixture, stirring constantly so that lumps do not form. The amount of milk depends on the desired thickness of the sauce, it must be borne in mind that when the sauce cools down, it thickens. Season the sauce with salt, pepper and nutmeg. Bring the sauce to a boil, warm it up for 5 minutes on low heat.
5. Let's fill cannelloni with our filling. Put it in a baking dish, pre-greased with oil. Pour the sauce, cover with foil or a lid and put it in the oven for 40 minutes, at a temperature of 180 degrees. 10 minutes before cooking, remove the lid (or foil) from the mold and let the dish brown.
6. Arrange cannelloni on plates. Enjoy your meal!
Pay attention to the instructions for cooking cannelloni, which the manufacturer gives on the package. Some recommend boiling the pasta first, and then filling it with stuffing, then the cooking time in the oven is reduced to about 15 minutes. Some companies advise baking undigested products, then you can follow my recipe and bake the dish in the oven for 40 minutes.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Champignons - 24 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Cheese "uglichsky" - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Parsley greens - 45 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken breast - 113 kcal/100g
- Pepper - 26 kcal/100g
- Cannelloni - 350 kcal/100g
- Nutmeg - 556 kcal/100g
