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.
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
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
Calories: 386kcal | Carbohydrates: 50g | Protein: 19g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 359mg | Potassium: 255mg | Fiber: 2g | Sugar: 3g | Vitamin A: 450IU | Vitamin C: 1mg | Calcium: 356mg | Iron: 1mg
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