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Mushroom Cannelloni

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Serves: 4

12 dried cannelloni tubes
4 tbsp olive oil, plus extra for brushing
25g / 1 oz butter
450g / 1 lb mixed wild mushrooms, finely chopped
1 garlic clove, finely chopped
85g / 3 oz fresh breadcrumbs
150ml / 5 fl oz milk
225g / 8 oz ricotta cheese
6 tbsp freshly grated Parmesan cheese
2 tbsp pine kernels
2 tbsp flaked almonds
 salt and pepper

Tomato Sauce
2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
800g / 1 lb 12 oz canned chopped  tomatoes
1 tbsp tomato puree
8 black olives, stoned and chopped
salt and pepper


Preheat the oven to 190ºC / 375ºF / Gas Mark 5. Bring a large saucepan of lightly salted water to the boil. Add the cannelloni tubes, return to the boil and cook for 8-10 minutes, or until tender but still firm to the bite. With a slotted spoon, transfer the cannelloni tubes to a plate and pat dry. Brush a large oven proof dish with olive oil.

Meanwhile, make the Tomato Sauce. Heat the olive oil in a frying pan. Add the onion and garlic and cook over a low heat for 5 minutes or until softened. Add the tomatoes and their can juices, tomato puree and olives and season to taste with salt and pepper. Bring to the boil and cook for 3-4 minutes. Pour the sauce into the oven proof dish.

To make the filling, melt the butter in a heavy-based frying pan. Add the mushrooms and garlic and cook over a medium heat, stirring frequently, for 3-5 minutes. or until tender. Remove the frying pan from the heat. Mix the breadcrumbs. milk and olive oil together in a large bowl, then stir in the ricotta, mushroom mixture and 4 tablespoons of the Parmesan cheese. Season to taste with salt and pepper.

Fill the cannelloni tubes with the mushroom mixture and place them in the dish. Brush with olive oil and sprinkle with the remaining Parmesan cheese, pine kernels and almonds. Bake in the oven for 25 minutes or until golden.

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