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Fresh Pasta

Mushroom Cannelloni

Mushroom Cannelloni are a flavorful first course with a fall taste that is easy to make, perfect for Sunday lunch or dinner.
Recipe Mushroom Cannelloni
  • Difficulty Easy
  • Preparation 40 minutes
  • Cooking 20 minutes
  • Servings for 4 people

Mushroom Cannelloni are a wonderfully tasty first course with a fall flavor, really simple to make with just a few ingredients. Filled with sausage and mushrooms, these cannelloni can be made all year round, but they are especially suited to the time when temperatures start to drop and fresh mushrooms become easy to find.

Perfect for any occasion, Cannelloni with Fresh Mushrooms and Sausage are ideal for Sunday lunch with the family or to impress friends at dinner. Great served as a one-dish meal, these cannelloni will win over grown-ups and kids alike.

If you love cannelloni recipes, we recommend you don’t miss the Umbrian-Style Meat-Filled Cannelloni, the Amalfi-Style Cannelloni and the Crepe Cannelloni with Bolognese Ragù. And now, here is the recipe for Mushroom Cannelloni.

Ingredients for 4 people

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Method

  1. To make the Mushroom Cannelloni, start by carefully cleaning the mushrooms and cutting them into thin slices.
  2. In a large nonstick skillet, heat the extra virgin olive oil, a knob of butter, the parsley and the garlic clove.
  3. After a few moments, add the mushrooms to the skillet, season with salt, cover with a lid and cook over low heat until the water from the mushrooms has completely evaporated and the mushrooms are very soft.
    Mushroom Cannelloni, step 3: sliced mushrooms cooking in a skillet
  4. Remove the casings from the sausages and crumble them into a very hot nonstick skillet, without adding any fat. Break up the meat with the tines of a fork and brown it until fully cooked.
    Mushroom Cannelloni, step 4: crumbled sausage browning in a skillet
  5. Deglaze with the white wine, lower the heat to the minimum and keep cooking until the wine has completely evaporated.
  6. In a large bowl, combine the sausage, mushrooms, ricotta and a tablespoon of grated Parmigiano, stirring until you get an even mixture.
    Mushroom Cannelloni, step 6: sausage, mushroom and ricotta filling in a bowl
  7. Transfer it to a piping bag with a large tip and use it to fill the cannelloni, holding them upright to make it easier.
    Mushroom Cannelloni, step 7: filling the cannelloni with a piping bag
  8. Spread a little Béchamel over the bottom of a baking dish and arrange the filled cannelloni in it, side by side. Cover everything with the remaining béchamel and sprinkle with the rest of the grated Parmigiano.
    Mushroom Cannelloni, step 8: filled cannelloni in a baking dish covered with béchamel and Parmigiano
  9. Bake in a preheated convection oven for about 20 minutes, or until the top is nicely golden. Take out of the oven, let cool slightly for a few minutes and finally serve the Mushroom Cannelloni. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

For vegetarian Mushroom Cannelloni, simply leave out the sausage or replace it with spinach or cheese.

Tips

For even better Cannelloni with Mushrooms and Sausage, we recommend using Homemade Béchamel and Homemade Fresh Egg Pasta Cannelloni.

Storage

Leftover Mushroom Cannelloni keep for one day in the fridge, in an airtight container or covered with plastic wrap.

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