Mushroom Cannelloni (Manicotti) Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
4
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Calories
546 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Mushroom Cannelloni (Manicotti) Recipe
Description
The Mushroom Cannelloni (Manicotti) features cannelloni tubes stuffed with a mashed potato and mushroom filling. The mash is creamy yet slightly textured, incorporating sautéed porcini and cremini mushrooms, fresh parsley, and Parmigiano Reggiano for depth. The mushrooms are cooked with onions or shallots and white wine, then combined with the potato mash. The dish is finished with a béchamel sauce made from butter, flour, milk, and a touch of nutmeg, which is poured over the filled cannelloni before baking.
The baking process softens the pasta while browning the béchamel's surface, resulting in creamy layers inside and a slightly crispy top. The earthy flavor of the mushrooms and creamy potato filling contrasts nicely with the cheese and spices. Some reserved mushrooms are sprinkled on top before baking to add texture and visual appeal.
This dish can be served as a vegetarian main course or a special appetizer. The filling and sauce create a satisfying texture contrast, and the wine and nutmeg add subtle aromatic notes. It works well for a cozy meal that showcases fresh ingredients and traditional preparation methods.
If using dried porcini mushrooms, soaking them in warm water for 30 minutes and chopping them before use enhances their flavor and tenderness. When using fresh pasta, avoid over-baking and consider covering the dish with foil if the top browns too quickly. For dried pasta, ensure the béchamel is more liquid as it helps cook the pasta. Check pasta doneness before serving.
Ingredients
- 16 cannelloni 4 cannelloni per person, aka manicotti
- 14 oz potato or leftover mashed potatoes
- 7 oz porcini mushrooms if fresh cleaned and sliced, if dry, soaked in warm water for 30 mins, drained and chop, frozen or 2oz dried
- 7 oz cremini mushrooms cleaned and sliced
- 1 handful parsley chopped, fresh
- 1 onion peeled and finely chopped, or shallot, small
- 3 ½ oz parmigiano reggiano grated. Vegetarians should use vegetarian cheese
- ½ glass white wine
- salt to taste
- black 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 milk plus a bit extra for the potato puree, fresh
- ½ teaspoon nutmeg
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, 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
- Soak dried porcini mushrooms in warm water for 30 minutes before using, then drain and chop.
- When baking with fresh pasta, watch for browning and cover with foil if the top cooks faster than the pasta.
- Use more liquid béchamel sauce when using dried cannelloni tubes to allow pasta to cook through.
- Reserve some cooked mushrooms to sprinkle on top before baking for added texture and appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 546 kcal
% Daily Value*
| Calories | 546kcal | 27% |
| Carbohydrates | 72g | 24% |
| Protein | 23g | 46% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 44mg | 15% |
| Sodium | 497mg | 21% |
| Potassium | 874mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 595IU | 12% |
| Vitamin C | 24mg | 27% |
| Calcium | 331mg | 33% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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