Mediterranean Mushroom & Cream Cannelloni (Vegetarian)

This Mediterranean Mushroom & Cream Cannelloni is a rich, comforting vegetarian dish with a decadent mushroom and cheese filling tucked inside tender pasta shells. The creamy sauce, enhanced with herbs and a touch of nutmeg, perfectly complements the earthy mushrooms. Topped with melted cheese and baked until golden, this cannelloni is elegant enough for entertaining yet simple enough for a cozy weeknight dinner.

Time:

Prep Time: 25 minutes

Cook Time: 35–40 minutes

Total Time: 60–65 minutes

Ingredients

For the Filling:

2 cups mushrooms (cremini, button, or a mix of wild mushrooms), finely chopped

1 small onion or 2 shallots, finely chopped

2 cloves garlic, minced

1 cup cream cheese, ricotta, or a mix

1–2 tsp chopped fresh parsley

½ tsp dried thyme or 1 tsp fresh thyme

A pinch of nutmeg

Salt and pepper, to taste

1 tsp olive oil for sautéing

For the Sauce (Béchamel):

2 tbsp olive oil

2 tbsp flour

1½ cups cream (whipping cream or double cream)

Salt and pepper, to taste

Additional nutmeg, optional

Additional:

½ cup grated parmesan or mozzarella (for topping)

12 cannelloni pasta shells or fresh pasta sheets

2 tbsp white wine (optional)

Olive oil for greasing the baking dish

Instructions

Prepare the Filling

Heat 1 tsp olive oil in a skillet over medium heat.

Add the chopped onions or shallots and cook for 3–4 minutes until softened.

Add garlic and cook for 30 seconds until fragrant.

Add chopped mushrooms (and optional white wine), and sauté until most of the moisture evaporates, about 6–8 minutes.

Remove from heat and let cool slightly.

Stir in cream cheese or ricotta, parsley, thyme, nutmeg, salt, and pepper until well combined.

Make the Béchamel Sauce

In a small saucepan, heat 2 tbsp olive oil over medium heat.

Add flour and whisk continuously for 1–2 minutes to make a roux.

Gradually whisk in cream until smooth and slightly thickened.

Season with salt, pepper, and a pinch of nutmeg. Set aside.

Assemble the Cannelloni

Preheat the oven to 375°F (190°C) and lightly grease a baking dish.

Fill each cannelloni shell with the mushroom and cream mixture using a spoon or piping bag.

Spread a thin layer of béchamel sauce on the bottom of the baking dish to prevent sticking.

Arrange the filled cannelloni in a single layer.

Pour the remaining béchamel sauce evenly over the top.

Sprinkle grated parmesan or mozzarella over the sauce.

Bake

Cover the dish with aluminum foil and bake for 20 minutes.

Remove the foil and bake for another 10–15 minutes until the top is golden and bubbling.

Serve

Let the cannelloni rest for 5 minutes before serving. Garnish with fresh parsley if desired and enjoy as a rich, satisfying vegetarian main course.

Tips:

Choose the right mushrooms:
A mix of cremini, button, and wild mushrooms adds depth of flavor. Avoid overly watery mushrooms to prevent a soggy filling.

Cook mushrooms thoroughly:
Sauté until most of the moisture evaporates. This prevents the cannelloni from becoming watery during baking.

Use a piping bag for filling:
Filling cannelloni shells with a piping bag or a zip-top bag with a corner cut off makes the process cleaner and easier.

Béchamel consistency:
Make sure the béchamel sauce is thick but pourable. If too thin, the filling may become loose; if too thick, it can dry out during baking.

Prevent sticking:
Spread a thin layer of béchamel on the bottom of the baking dish before placing the filled cannelloni.

Rest before serving:
Let the dish sit for 5 minutes after baking to allow the sauce to set slightly and make slicing easier.

Variations:

Cheese blend:
Mix ricotta with grated mozzarella or parmesan for a creamier and more flavorful filling.

Add greens:
Incorporate chopped spinach, kale, or Swiss chard into the mushroom filling for extra nutrients and color.

Spice it up:
Add a pinch of chili flakes or smoked paprika to the mushroom mixture for a subtle heat.

Vegan version:
Use plant-based cream cheese or cashew cream for the filling and a non-dairy milk-based béchamel.

Extra flavor:
A splash of white wine while cooking mushrooms or a teaspoon of soy sauce can enhance umami depth.

Pasta alternatives:
Use fresh lasagna sheets rolled around the filling if cannelloni shells are unavailable.

Q&A

Q: Can I make this cannelloni ahead of time?
Yes. You can prepare and fill the cannelloni a day in advance. Keep it covered in the fridge and bake just before serving.

Q: Can I freeze the cannelloni?
Yes. Assemble the unbaked cannelloni in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Bake from frozen, adding extra 10–15 minutes to the cooking time.

Q: Can I use jarred mushroom sauce instead of béchamel?
You can, but a homemade béchamel gives a creamier, richer texture that complements the filling better.

Q: What types of cheese work best?
Ricotta, cream cheese, or a mix with mozzarella or parmesan is ideal. Use cheeses that melt well and provide creaminess without being overly watery.

Q: Can I add protein to make it more filling?
Yes. Cooked lentils, chickpeas, or crumbled tofu can be incorporated into the mushroom filling for added protein while keeping it vegetarian.

Nutrition

(Approximate per serving, based on 4 servings)

Calories: 420

Protein: 18g

Carbohydrates: 35g

Fat: 24g

Fiber: 4g

Sugar: 5g

Sodium: 520mg

Note: Values may vary depending on the type of cheese and cream used.

Conclusion

Mediterranean Mushroom & Cream Cannelloni is a rich and elegant vegetarian dish that delivers indulgent flavors while remaining hearty and satisfying. The combination of earthy mushrooms, creamy cheese filling, and velvety béchamel sauce makes it a perfect centerpiece for family dinners or special occasions. With its versatile filling and customizable sauce, it’s a dish that pleases both vegetarians and meat-lovers alike.