This delicious Mushroom Cannelloni recipe by Jamie Oliver features creamy, cheesy pasta filled with a savory mix of mushrooms and leeks. It’s a quick, easy, and hearty meal that’s perfect for any occasion. You can even customize it with your favorite vegetables for added flavor and nutrition!
Ingredients Needed
- 2 small onions
- 2 cloves of garlic
- Olive oil
- 2 leeks
- 750g (26.5 oz) chestnut mushrooms
- 75g (2.6 oz) plain flour
- 1 litre (4.2 cups) semi-skimmed milk
- 120g (4.2 oz) Cheddar cheese
- 250g (8.8 oz) dried cannelloni tubes
How To Make Mushroom Cannelloni
- Preheat the oven: Preheat the oven to 180°C/350°F/gas 4.
- Prepare the vegetables: Peel the onions and garlic, then pulse them until very fine in a food processor. Heat 1 tablespoon of olive oil in a large casserole pan over medium-high heat. Add the chopped onions, garlic, and leeks (trimmed and washed). Pulse and add the leeks to the pan.
- Cook the mushrooms: Save 2 mushrooms for later. Pulse the remaining mushrooms and add them to the pan. Cook for 15 minutes, stirring regularly. Season to taste and turn off the heat.
- Make the sauce: For the sauce, heat 3 tablespoons of oil in a separate pan over medium heat. Whisk in the flour and cook for 2 minutes. Gradually whisk in the milk and simmer for 5 minutes until thickened.
- Add cheese to the sauce: Grate in the Cheddar cheese, season, and mix well.
- Assemble the dish: Pour one-third of the sauce into a 25cm x 30cm (10″ x 12″) roasting tray. Once the filling is cool enough to handle, stuff each cannelloni tube with the filling and arrange them in the tray.
- Add remaining sauce and mushrooms: Pour the remaining sauce over the filled pasta tubes, then finely slice the reserved mushrooms and scatter them on top.
- Drizzle and bake: Drizzle with 1 tablespoon of oil and bake for 45 minutes, or until golden and cooked through.
Recipe Tips
- Cool the filling before stuffing the pasta: Let the mushroom mixture cool down slightly before filling the cannelloni tubes. This makes it easier to handle and prevents the pasta from becoming too soft.
- Don’t overfill the pasta tubes: Fill the cannelloni tubes carefully to avoid overstuffing, which can make them harder to cook evenly and may cause the filling to spill out.
- Season the sauce well: Taste the sauce before pouring it over the pasta. Adjust the seasoning with salt and pepper to get a perfect balance of flavors.
- Cover with foil if necessary: If the cannelloni starts to brown too quickly, cover the dish with foil for the first 30 minutes of baking to ensure it cooks evenly.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Mushroom Cannelloni cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: To freeze, wrap the Mushroom Cannelloni tightly in plastic wrap or foil and place it in a freezer-safe container. It can be frozen for up to 3 months. When ready to serve, thaw it in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C/350°F. Cover the cannelloni with foil and bake for 20-25 minutes, or until heated through. Remove the foil for the last 5 minutes to allow the top to brown slightly.
Nutrition Facts
Serving Size: 1 serving (approximately 270g)
- Calories: 489
- Total Fat: 22.4g
- Saturated Fat: 8g
- Total Carbohydrate: 53g
- Dietary Fiber: 3.6g
- Sugars: 13g
- Protein: 20.6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Buddy’s Tuna Pasta
- Jamie Oliver Buddy’s Spinach Pici Pasta
- Jamie Oliver One-pan Veggie Lasagne
- Jamie Oliver Scruffy Veg Lasagne
Jamie Oliver Mushroom Cannelloni
Description
This delicious Mushroom Cannelloni recipe by Jamie Oliver features creamy, cheesy pasta filled with a savory mix of mushrooms and leeks. It’s a quick, easy, and hearty meal that’s perfect for any occasion. You can even customize it with your favorite vegetables for added flavor and nutrition!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 180°C/350°F/gas 4.
- Prepare the vegetables: Peel the onions and garlic, then pulse them until very fine in a food processor. Heat 1 tablespoon of olive oil in a large casserole pan over medium-high heat. Add the chopped onions, garlic, and leeks (trimmed and washed). Pulse and add the leeks to the pan.
- Cook the mushrooms: Save 2 mushrooms for later. Pulse the remaining mushrooms and add them to the pan. Cook for 15 minutes, stirring regularly. Season to taste and turn off the heat.
- Make the sauce: For the sauce, heat 3 tablespoons of oil in a separate pan over medium heat. Whisk in the flour and cook for 2 minutes. Gradually whisk in the milk and simmer for 5 minutes until thickened.
- Add cheese to the sauce: Grate in the Cheddar cheese, season, and mix well.
- Assemble the dish: Pour one-third of the sauce into a 25cm x 30cm (10″ x 12″) roasting tray. Once the filling is cool enough to handle, stuff each cannelloni tube with the filling and arrange them in the tray.
- Add remaining sauce and mushrooms: Pour the remaining sauce over the filled pasta tubes, then finely slice the reserved mushrooms and scatter them on top.
- Drizzle and bake: Drizzle with 1 tablespoon of oil and bake for 45 minutes, or until golden and cooked through.
Notes
- Cool the filling before stuffing the pasta: Let the mushroom mixture cool down slightly before filling the cannelloni tubes. This makes it easier to handle and prevents the pasta from becoming too soft.
- Don’t overfill the pasta tubes: Fill the cannelloni tubes carefully to avoid overstuffing, which can make them harder to cook evenly and may cause the filling to spill out.
- Season the sauce well: Taste the sauce before pouring it over the pasta. Adjust the seasoning with salt and pepper to get a perfect balance of flavors.
- Cover with foil if necessary: If the cannelloni starts to brown too quickly, cover the dish with foil for the first 30 minutes of baking to ensure it cooks evenly.
Jamie Oliver Mushroom Cannelloni