Leek cannelloni
7
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Leek cannelloni uses hollowed-out leeks instead of pasta. Fill with mushrooms, fresh herbs and ricotta cheese.
Ingredients
Leek
6 whole, halved widthways
Olive oil
3 tsp
Brown onion
2 small, finely chopped
Swiss brown mushrooms
8 individual, finely chopped
Fresh flat-leaf parsley
1½ tbs, chopped
Fresh thyme
3 tsp, chopped
Reduced-fat ricotta cheese
180 g
Dried breadcrumbs
60 g, made from white bread
Grated parmesan cheese
¾ cup(s), (60g) finely grated
Instructions
1
Gently push out inner core from leeks (see tips), leaving 2 layers of leek to make the cannelloni tubes. Finely chop leek cores and set aside.
2
Cook leek tubes in a large saucepan of boiling water for 5 minutes or until just tender. Drain. Refresh under cold water. Drain.
3
Heat oil in a large non-stick frying pan over medium heat. Add chopped leek and onion and cook, stirring, for 4-5 minutes. Increase heat to high. Add mushrooms and cook, stirring, for 5 minutes or until leeks are tender and mushrooms are golden. Set aside to cool. Stir in parsley, thyme and ricotta. Season with salt and pepper.
4
Preheat oven to 200°C. Gently spoon mushroom mixture into leek tubes and arrange, side-by-side, in a 5cm-deep x 18cm x 23cm rectangular ovenproof dish.
5
Sprinkle with breadcrumbs and parmesan. Bake for 15-20 minutes or until top is golden and crisp. Serve.
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