Canneloni with Meat and Mushroom Stuffing Recipe

DIRECTIONS

1. For crespelle: In a blender, combine soy flour, 2/3 cup (5 ounces) cream, water, eggs and salt. Blend at high speed until smooth. Let stand 15 minutes.
2. Heat one or two 7 or 8-inch non-stick sauté pans over medium high heat. Spray with vegetable oil cooking spray. For each crepe, add about 2 tablespoons batter to a pan, swirling to coat bottom evenly. Cook 1 minute or until edges are brown, carefully loosen with a spatula, flip and cook 30 seconds more. Cool crepes in a single layer on kitchen towels.
3. For filling: Heat oil in a heavy large skillet over medium heat. Season chicken with salt and pepper. Cook chicken 5 minutes per side, until browned and cooked through. Transfer to a cutting board. Cool slightly, and finely chop with a large knife. Transfer to a bowl.
4. Dice the onion and add to the skillet used to cook the chicken.  Cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add sliced mushrooms and cook, stirring, 5 minutes more. Add ground beef, breaking up the meat with a spatula, and cook, until browned, about 5 minutes.
5. Add beef mixture to the bowl with the chicken, Stir in 1/2 cup (4 ounces) cream, Parmesan, parsley, and 1/4 teaspoon each of salt and pepper. Let cool completely.
6. Lightly butter a 13-by 9-inch baking dish. Add ½ cup tomato sauce to dish and tilt to coat bottom evenly; set aside. Heat oven to 400°F. To make each cannelloni, scoop up ¼ cup of the filling and form with your hands into a cylinder. Place in the center of a crespelle. Fold 1 edge over the filling, flattening it slightly. Roll the crespelle over again, and place in the prepared dish, seam side down. Repeat with remaining crespelle and filling. They should fit snugly in the pan. Spoon remaining cup of sauce over the cannelloni. Cover dish tightly with aluminum foil. Bake 20 to 30 minutes, until hot and bubbly. Serve with additional Parmesan.