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Mushroom Cannelloni (Manicotti) Recipe
5 from 84 votes

Mushroom Cannelloni (Manicotti) Recipe

Mushroom Cannelloni combines tender cannelloni tubes filled with a creamy mixture of mashed potatoes and sautéed porcini and cremini mushrooms. The filling blends earthy mushroom flavors with the smoothness of potato, accented by Parmesan cheese and fresh parsley. A homemade béchamel sauce tops the dish, which is baked until the pasta is tender and the top is golden brown. This recipe balances mushroom richness with creamy textures, making it a comforting vegetarian main course or appetizer.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 4
Calories: 546 kcal
Course: Main Course
Cuisine: Mediterranean, Italian

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

    Cup of Yum
  1. 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.
  2. In a skillet, heat some olive oil over medium heat. Sauté the finely chopped shallot or onion until it begins to soften.
  3. 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.
  4. 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.
  5. 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.
  6. Gradually pour in the milk, stirring continuously to prevent lumps.
  7. Stir in a third of the grated Parmigiano Reggiano and continue stirring over low heat until the sauce thickens. Season with salt and nutmeg.
  8. Preheat the oven to 200°C (390°F).
  9. Using a teaspoon or a piping bag, fill each cannelloni tube with the potato and mushroom mixture from one end to the other.
  10. Spread some béchamel sauce in the bottom of a baking dish then add the mushroom cannelloni.
  11. Cover the filled-cannelloni with the remaining béchamel sauce. Sprinkle the reserved cooked mushrooms and the rest of the grated Parmigiano Reggiano on top.
  12. 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.
  13. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 546

% 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.