Mushroom Cannelloni (Manicotti) Recipe

4.98 from 42 votes

Mushroom Cannelloni (Manicotti) Recipe

This Italian cannelloni recipe is sure to be a hit for mushroom lovers! The filling combines savory mushrooms with creamy potatoes baked in a rich white sauce. It is one of the most divine cannelloni recipes I have ever tried!

Prep Time30

Cook Time1

Total Time1 30

Course: Main Course

Cuisine: Italian, Mediterranean

Keyword: mushroom cannelloni, mushroom manicotti

Servings:

Calories: 546kcal

Author: Jacqui

Ingredients

16 Cannelloni (manicotti) 4 cannelloni per person
14 oz Potatoes or leftover mashed potatoes
7 oz Frozen porcini mushrooms or 2oz dried porcini mushrooms (if fresh cleaned and sliced, if dry, soaked in warm water for 30 mins, drained and chop)
7 oz Cremini mushrooms cleaned and sliced
1 sprig fresh rosemary chopped or a handful of fresh parsley
1 Shallot or small onion peeled and finely chopped
3 ½ oz Parmigiano Reggiano grated. Vegetarians should use vegetarian cheese
½ glass White wine
Salt to taste
Pepper to taste

For the béchamel

2 oz all purpose flour
2 oz butter plus a bit extra for the potato puree
4 ¼ cups fresh milk plus a bit extra for the potato puree
½ teaspoon nutmeg

US Customary - Metric

Instructions

Boil the potatoes unpeeled in salted water until soft. Drain, peel, and mash them with a bit of milk and butter until creamy yet slightly rough. Season with salt and pepper.
In a skillet, heat some olive oil over medium heat. Sauté the finely chopped shallot or onion until it begins to soften.
Add the sliced cremini mushrooms and rosemary (or parsley), and cook for a few minutes. Then add the porcini. Increase the heat, add the white wine, and allow the alcohol to evaporate. Reduce the heat and simmer until the mushrooms are tender. Set aside some cooked mushrooms for topping before baking.
In a bowl, combine the mashed potatoes, half of the remaining Parmigiano Reggiano, and the majority of the cooked mushrooms (reserve some for topping). Use a hand blender to break down larger pieces but don't overly blend to maintain some texture.
Melt the butter in a saucepan over medium heat. Sift in the flour to make a roux and cook for 1-2 minutes while mixing occasionally.
Gradually pour in the milk, stirring continuously to prevent lumps.
Stir in a third of the grated Parmigiano Reggiano and continue stirring over low heat until the sauce thickens. Season with salt and nutmeg.
Preheat the oven to 200°C (390°F).
Using a teaspoon or a piping bag, fill each cannelloni tube with the potato and mushroom mixture from one end to the other.
Spread some béchamel sauce in the bottom of a baking dish then add the mushroom cannelloni.
Cover the filled-cannelloni with the remaining béchamel sauce. Sprinkle the reserved cooked mushrooms and the rest of the grated Parmigiano Reggiano on top.
Cover the dish with aluminum foil and bake for the first 15 minutes. Remove the foil and continue baking for another 15-25 minutes until the top is golden and crispy.
Let the dish stand for 5 minutes after baking before serving.

Notes

Fresh pasta cooks very fast and there’s probably no need to cover it. Just bake until the top is a nice golden crispy brown and the pasta is cooked enough to eat. If the pasta doesn’t seem cooked and the top is already brown enough, just cover the dish with aluminium foil until the pasta is ready.

For dried pasta tubes make the béchamel a little liquid as the pasta has to cook in it. Check the pasta is cooked before serving. Depending on the quality of the pasta it may take a bit longer.

If you use dried porcini make sure to soak them in warm water for 30 minutes and then drain and chop them before using.

Nutrition