Cheesy Mushroom Cannelloni


Serves: 4
Total Calories: 612

Ingredients

1 medium onion diced
1 tablespoon unsalted butter or margarine
2 cups chopped cremini mushrooms
2 cups marinara sauce divided
1 1/2 cups grated mozzarella cheese
1/2 cup ricotta cheese
16 refrigerated egg roll wrappers
1 cup alfredo sauce
1/4 cup finely grated Parmesan cheese

Directions:

Turn toaster oven to bake at 350 degrees.

Saute onion in a frying pan with butter over medium-high heat for about 2 minutes. Add mushrooms and cook 2–3 minutes, or until most of the liquid has evaporated. Turn off heat and stir in 1 cup marinara sauce, mozzarella, and ricotta.

Lay two egg roll wrappers stacked together on a flat surface. Spoon 1?4 cup mushroom mixture on top about 1 inch from one edge. Roll up, enchilada style. Repeat with remaining egg roll wrappers until you have 8 total rolls. Spread remaining marinara sauce in a 9-inch square baking pan. Place the cannelloni rolls on top of the marinara sauce as necessary to make a single layer in the pan. Spread Alfredo sauce evenly over top. Sprinkle Parmesan cheese on top. Bake for 30–35 minutes, or until lightly browned and bubbly. Let stand 5 minutes before serving. Makes 4–6 servings.

Nutritional Facts:

Serves: 4
Total Calories: 612
Calories from Fat: 206

This Cheesy Mushroom Cannelloni recipe is from the 101 Things To Do With a Toaster Oven Cookbook. Download this Cookbook today.




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