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5.0 from 126 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 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 (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 handful fresh parsley chopped
  • 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

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

  • 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 Information

Calories 546kcal (27%) Carbohydrates 72g (24%) Protein 23g (46%) Fat 18g (28%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.4g Cholesterol 44mg (15%) Sodium 497mg (21%) Potassium 874mg (25%) Fiber 6g (24%) Sugar 4g (8%) Vitamin A 595IU (12%) Vitamin C 24mg (27%) Calcium 331mg (33%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

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.