Baked Mushroom & Spinach Cannelloni Canapés

Preheat the oven to 350°F (180°C). Lightly grease a medium baking dish and set aside.

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent.

Stir in the garlic and mushrooms. Cook, stirring occasionally, until the mushrooms release their moisture and begin to lightly brown.

Add the spinach and cook just until wilted. Stir in the tomato purée, season with salt, black pepper, and a squeeze of lemon juice, and cook for 2–3 minutes. Remove from the heat.

Meanwhile, cook the cannelloni sheets in generously salted boiling water for 6–10 minutes, until just tender. Drain carefully and lay flat on a clean surface.

Spoon a portion of the mushroom and spinach filling onto each cannelloni sheet. Roll gently and place seam-side down in the prepared baking dish.

Sprinkle the grated cheese evenly over the cannelloni.

Bake on the middle rack for about 30 minutes, or until the cheese is fully melted and lightly golden. Serve warm.