Jamie Oliver Mushroom Cannelloni

There’s something oddly romantic about making a dish like this on a Sunday afternoon. I don’t mean “romantic” in the candlelit-dinner-with-violin sense (though you could go there), but more like that feeling when your whole kitchen smells of garlic and mushrooms, your oven’s humming, and your only real plan is to feed yourself something that tastes like a proper hug.

This mushroom cannelloni — inspired by Jamie, but with my own lazy, slightly rustic twists — has been my go-to when I want comfort with a capital C. It’s earthy, creamy, a bit over-the-top in the best way, and honestly, just satisfying as hell. Potatoes in pasta? Yes. Mushrooms soaked in white wine and baked into béchamel? Also yes. Every bite is soft, savoury, and full of slow-cooked depth. And let’s be real — any recipe that uses both cheese and a piping bag feels like a little adventure.

Why You’ll Love It

• Dreamy mushroom and potato filling — creamy, earthy, hearty
• Make-ahead friendly — assemble early, bake when ready
• Works with fresh, frozen, or dried mushrooms — whatever you’ve got
• The béchamel is pure velvet — honestly, could drink it
• Perfect for dinner parties or “I’m worth it” nights in
• Vegetarian and freezer-friendly — easy to adapt

Ingredients

• 16 cannelloni tubes (4 per person)
• 14 oz potatoes (or leftover mash)
• 7 oz frozen or 2 oz dried porcini mushrooms (soaked and chopped if dried)
• 7 oz cremini mushrooms, cleaned and sliced
• 1 shallot or small onion, finely chopped
• 1 handful fresh parsley, chopped
• ½ glass dry white wine
• 3½ oz Parmigiano Reggiano, grated (or veggie cheese alternative)
• Salt and pepper, to taste

For the béchamel:

• 2 oz all-purpose flour
• 2 oz butter (plus a knob for the potatoes)
• 4¼ cups milk
• ½ tsp ground nutmeg

How to Make It

Mash the spuds:

Boil the potatoes whole in salted water until soft. Drain, peel (careful, they’re hot!), and mash with a splash of milk and a knob of butter. You want a creamy mash, but not too smooth — a bit of texture is nice here. Season well.

Cook up the mushrooms:

In a large skillet, sauté the chopped shallot in a drizzle of olive oil over medium heat until soft. Add cremini mushrooms and cook for a few minutes. Then add porcini, turn up the heat, and splash in the white wine. Let it sizzle off. Cook until everything’s tender and fragrant. Save a handful of mushrooms for the topping.

Mix the filling:

In a big bowl, combine mashed potatoes, most of the mushrooms, half the grated cheese, and chopped parsley. Pulse briefly with a stick blender if you want a smoother filling — but don’t turn it into a paste. A bit of chew is good.

Make that béchamel:

In a saucepan, melt the butter over medium heat. Whisk in the flour to make a roux. Slowly pour in the milk while whisking like mad to avoid lumps. Cook until thickened and silky. Stir in a third of the cheese, season with salt and a pinch of nutmeg.

Fill and arrange:

Preheat oven to 200°C (390°F). Use a piping bag or teaspoon to fill each cannelloni tube with the mushroom-potato mix. Spread a bit of béchamel in the bottom of a baking dish, then lay your filled tubes on top.

Layer it up and bake:

Pour the remaining béchamel over the cannelloni. Scatter the reserved mushrooms and the rest of the cheese over everything. Cover with foil and bake for 15 minutes. Then uncover and bake for another 15–25 minutes, until golden and bubbling.

Let it rest (hardest part):

Let the dish sit for 5 minutes before diving in. It helps everything settle — and saves your tongue from third-degree burns.

Common Mistakes and How to Dodge Them

My béchamel’s lumpy!
You probably added the milk too fast or didn’t whisk enough. No shame — just strain it or blitz it smooth before using.

The pasta is still chewy!
Dried cannelloni needs moisture. Make your béchamel slightly looser and bake longer if needed. Always check with a fork.

It’s dry — where’s the sauce?
Use enough béchamel to cover the tubes completely. If it dries out in the oven, you can spoon on a bit of warm milk or cream before serving.

The filling’s falling out!
Don’t overfill the tubes, and use a piping bag if you’re struggling. It helps keep things tidy(ish).

Storage and Reheating

• Fridge: Keeps well for 3–4 days in a sealed container.
• Freezer: Freeze before baking (wrap tightly) or after — just reheat with foil on.
• Microwave: Works in a pinch, but it’ll soften the top.
• Oven: Best for crispy top — 180°C for 20 mins with foil, then 5–10 mins uncovered.

Frequently Asked Questions

Can I make this gluten-free?
Yep — use GF pasta and swap flour for a GF blend in the béchamel. Works great.

No porcini — what can I use instead?
Just add more cremini or chestnut mushrooms. Maybe a splash of soy sauce for umami depth.

Can I use fresh pasta?
Yes, but reduce baking time and skip the foil. Fresh pasta cooks faster and doesn’t need steam-trapping.

Do I have to use wine?
Nope. You can use veggie stock, or skip it entirely. But it does add lovely depth if you’ve got a splash to spare.

Nutrition Facts (Per Serving):

• Calories: 546
• Fat: 18g
• Carbs: 72g
• Protein: 23g
• Sodium: 497mg
• Sugar: 4g