Light recipe: light mushroom cannelloni

Ingredients:: 12 plates of cannelloni; 300 g of mushrooms; 1 tomato; 2 onions and 2 cloves of garlic; 1 sprig of parsley; Olive oil and salt; 100 g of fresh cheese; 300 ml of skimmed milk; 15 g cornstarch; Nutmeg, salt and pepper; 50 g of grated cheese

(Traditional version: 510 kcal - Light version: 275 kcal)

Here you have some light mushroom cannelloni with 235 calories less than those of a lifetime. How? Changing the meat for mushrooms, and making a light bechamel based on skimmed milk and without butter.

Thanks to this, we have as a result a 100% guilt-free dish , that is, you can eat it from time to time even on a diet because it is much lighter than in the original version. And since it also does not contain any meat or fish, it is a recipe suitable for vegetarians.

How to make light mushroom cannelloni step by step

Boil the pasta. First of all, cook the cannelloni plates in salt water for the time indicated on the container, drain them and spread them on a non-stick surface so that they do not stick together.
Prepare the vegetables. First, clean the mushrooms, wash and chop them. Then, wash the tomato, cut it in half and grate it. And finally, peel and chop the onions and garlic.
Make the sauce. In a pan of oil, sauté the onion for about 5 minutes or so. Then add the garlic, mushrooms, and tomato. Season, sprinkle with the washed and chopped parsley, and cook for another 5 minutes or so.
Fill the cannelloni. Let the sofrito warm and add the crumbled fresh cheese. Then, distribute the preparation in the cannelloni, roll them up and place them in a baking dish.
Make the béchamel and gratin. Cook the skim milk with the cornstarch until it thickens a little. Season with salt and pepper and flavored with nutmeg. Pour it over the cannelloni, sprinkle the grated cheese on top and gratin them.