Beef cannelloni with oyster mushrooms and mini pitas

• 4 x 300 g ready-made beef cannelloni
• 1 t olive oil
• 50 g oyster mushrooms
• 1 jar pesto
• 8 mini pitas, toasted
• 50 g ready-shaved Parmesan cheese
• 125 ml chunky tomato sauce

Warm the cannelloni according to packet instructions.

Heat a little oil in a pan and fry the mushrooms briefly on both sides until soft and golden.

Place the warm mushrooms on top of the cannelloni with a dollop of pesto and chunky tomato sauce.

Serve with toasted mini pitas and Parmesan shavings.