- 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.