Mushroom Cannelloni

Mushroom Cannelloni

On No count this recipe will cost you 1 pt per serving

Serves 4

450g assorted mushrooms, finely chopped

1 medium onion, finely chopped

1 garlic clove, finely chopped

1 tsbp fresh chopped thyme ot 1 tsp dried

½ tsp grund nutmeg

6 tbsp dry white wine (1pt)

6 level tbsp of dried couscous

salt & pepper

200g tin chopped tomatoes

680g jar passata

2 tsp sweetener

20 dried cannelloni tubes

a few sprigs fresh thyme, optional

30g parmesan cheese, grated (3½ pts)

Preheat oven to 200ºC/400ºF/Gas 6.

Put the mushrooms, onion and garlic into a pan with the thyme, nutmeg and wine.  Bring to the boil and simmer for 10 mins.  Stir in the couscous and mix well.  Stand for 10 mins until the couscous is tender.  Season.

Meanwhile, place the tomatoes, passata and sweetener in a blender, blend until smooth and season.  Cover the base of an overnproof dish with a thin layer of the tomato sauce.

Using the end of a teaspoon, pack each cannelloni tube with mushroom stuffing. Place in the dish and pour over the remaining sauce. Top with thyme sprigs if using.  Cover and bake for 30 mins.  Remove foil and bake for a further 10 mins or until tender.  Remove thyme sprigs.

Preheat grill to medium. Sprinkle the parmesan over the cannelloni and grill until lightly golden.  Serve