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Common Grill Chicken and Wild Mushroom Cannelloni
Filling:
1/3 C. olive oil
1 lb. chicken breast, cooked, chopped very fine
1/4 lb. Italian sausage, cooked, chopped fine
1/4 C. button mushrooms, sliced 1/4"
1/4 C. shitake mushrooms, sliced 1/4"
1 clove garlic, minced
1/2 lb. spinach, chopped into 1" pieces
1 T. fresh oregano, finely chopped
2 t. salt
1 t. black pepper
1/2 lb. mozzarella cheese, shredded
1/2 lb. ricotta cheese
1/3 C, Romano cheese, grated
1/3 fresh basil, julienned 1/4"
Cannelloni:
16 4 x 6" pasta sheets
1/2 C. Tomato-Butter Sauce (see below)
1 lb. mozzarella cheese, grated, for topping
1 T. fresh parsley, chopped
In large bowl combine chicken breasts and sausage. Set aside.
Heat olive oil in large saut� pan. Saut� mushrooms and garlic until mushrooms
are softened, approximately 3 to 4 minutes. Add spinach and reduce heat, cook
until liquid is evaporated, approximately 5 minutes. Add oregano, salt, and
pepper, and mix well. Remove from heat. Combine with meat mixture. Cool.
Stir in cheeses and basil, mix well. Refrigerate until ready to use.
Preheat oven to 400�F.
To assemble Cannelloni:
Place 1/4 cup of filling in center of each pasta sheet. Roll tightly. Place
cannellonis in ovenproof pan. Ladle Tomato Butter Sauce over cannelloni.
Sprinkle mozzarella cheese evenly over sauce. Bake in oven for 15-20 minutes or
until heated through.
Spoon sauce from pan onto serving platter. Transfer cannelloni to top of sauce.
Sprinkle with chopped parsley.
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