Mushroom and Gruyère rondelli is a mouthwatering recipe you can serve as a main dish but also as an appetizer. These flavor-packed rolls are simple to prepare, and in less than an hour, you will have a delicious meal to enjoy in with your family and friends. It is a versatile recipe, so you can unleash your imagination and add other tasty ingredients, spices, and herbs to enrich the flavors.

Mushroom and Gruyere Rondelli

A luxurious rondelli recipe that pairs Mushroom and Gruyère with a decadent béchamel sauce.

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Print Recipe

Prep Time 25 mins

Cook Time 20 mins

Total Time 45 mins

Course Main Course

Cuisine Italian

Servings

Calories 386 kcal

Ingredients

9 oz lasagna sheets, (fresh or already boiled)
2 cups béchamel sauce
2 tablespoons butter
1 cup mushrooms
1 cup Gruyère cheese, grated
1 cup beef broth
salt, to taste
nutmeg, to taste

Instructions

Preheat the oven to 350°F. Grease the baking dish with butter.
Cut each lasagna sheet in half (lengthwise).
In a bowl, combine mushrooms with 3 – 4 tablespoons of béchamel sauce and half of the grated cheese. Stir well to combine.
Spread the filling onto each pasta sheet and roll it gently without pressing.
Spread ¾ of béchamel sauce over the base of the baking dish and arrange rondelli in one layer.
Drizzle rondelli with the remaining amount of béchamel sauce.
Sprinkle with grated cheese.
Bake for 15 to 20 minutes.
Serve and enjoy.

EQUIPMENT

Baking Dish

Notes

You can cook apart about 1/5 of the mushrooms in a skillet with some extra virgin olive oil and use them for garnishing the dish.
You can replace Gruyère with Swiss Emmental or Fontina cheese.

Nutrition Estimate

Keyword Rondelli

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Mushroom and Gruyere Rondelli Recipe