1 large leek
1 medium onion
olive oil for frying
125g (4 oz) mushrooms, very finely chopped
125-175g (4-6oz) cheese, grated
1 small onion, very finely chopped
400g can tomatoes
1 vegetable stock cube
300 ml (1/2 pint) hot water
a dash of vegetarian worcheshire sauce
Chop leek and medium onion very finely, and fry them in a little olive oil until soft. Add cheese and mushrooms, and cook until the cheese has melted. Allow to cool.
Fry the small onion in a little olive oil until brown. Add tomatoes and the stock cube mixed with hot water and worcheshire sauce, mixing well. Simmer until mixture has reduced by half.
Fill the cannelloni shells with the leek and cheese mixture. Pour a little of the tomato mixture into an oven proof dish, lay the cannelloni ontop of this, and top with remaining sauce. Bake for about 25-30 mins.
Leek & Mushroom Cannelloni December 12, 2008