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Cannelloni with mushrooms and potatoes

⏱ 60 min🍳 45 min👤 8 pp★★★☆☆

What do you prepare for a guest of honour who is coming for Sunday lunch if you want to surprise them with a wonderful dish, both from a taste and aesthetic point of view? We propose something that is very close to the heart of traditional Italian cuisine, and which perfect for any occasion: how about cannelloni filled with mushrooms and potatoes, one of the most popular dishes for people of all ages? Thanks to a filling made with boiled potatoes, eggs, Parmesan cheese and mixed mushrooms, these cannelloni combine a whole range of flavours and fragrances which are so tempting that they are liable to disappear in a flash once served ... For a perfect result, we suggest that you make your sauce fairly runny because this will avoid the cannelloni drying out too much.

Ingredients

Nutritional values 420 kcal / serving
Protein
16g
Carbohydrates
48g
Fat
18g
Fiber
3g

* approximate values per serving

Information
60 minutes Total time
45 minutes Active time
Serves 8 persons
★★★☆☆ Challenging

Preparation

Place the unpeeled potatoes in a pan of water and boil for about 30 minutes. When cooked, peel and mash them. In a frying pan, sauté the garlic in some oil, add the mushrooms and salt, and cook for about 15 minutes over a high heat. Add the eggs to the cooled mashed potatoes, along with chopped parsley, 30g of Parmesan cheese and salt. Mix and stir in the coarsely chopped mushrooms. Transfer this filling to a pastry bag and fill the cannelloni leaving a few millimetres empty at each end. Spread a spoonful of béchamel over the bottom of a baking tray and place the cannelloni in rows, being careful not to squash them up against one another too much. Cover completely with the remaining béchamel, sprinkle with the remaining Parmesan cheese and dot with butter. Bake at 200°C for about 30 minutes, covering the pan with aluminium foil. Remove the foil and continue cooking for another 15 minutes until a classic golden crust has formed on the surface.

Tips
If you don’t want your cannelloni to be too dry - a very unsatisfactory outcome – make sure you make your bechamel sauce reasonably runny.
Trivia
The potato arrived in Europe only after the return of Columbus from his expedition to America and, at first, were intended solely for cattle as they were thought to have hallucinogenic effects.

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Additional information

Baked Cannelloni with Mushrooms and Gratinated Potatoes

One of the tastiest variations of classic cannelloni is undoubtedly the one with mushrooms and baked gratinated potatoes. In this preparation, the cannelloni are filled with a creamy filling of mashed potatoes and mushrooms, enriched with parmesan and parsley. Baking allows for a golden and crunchy crust, which perfectly contrasts with the softness of the filling. To make the dish even more appetizing, a generous dose of béchamel can be added to the surface before baking. This dish is perfect for a family dinner or a Sunday lunch, offering a comforting flavor and an inviting texture.

Calabrian Cannelloni with Mushrooms and Potatoes

Coming from the Calabrian culinary tradition, cannelloni with mushrooms and potatoes can be prepared following the typical techniques of this region. In Calabria, fresh mushrooms, such as porcini, are often used to enrich dishes, giving an intense and characteristic flavor. The preparation involves sautéing garlic in extra virgin olive oil, a fundamental ingredient of Calabrian cuisine, before adding the mushrooms. The potatoes, mashed and mixed with eggs and parmesan, make the filling creamy and nutritious. This dish represents a delicious way to savor local products and the culinary traditions of Calabria, ensuring an authentic gastronomic experience.

Light Cannelloni with Mushrooms and Potatoes without Béchamel

For those who want a lighter version of cannelloni with mushrooms and potatoes, it is possible to prepare a recipe without béchamel. Replacing the traditional cream with a simple dressing of olive oil and vegetable broth will help keep the dish lighter while preserving the flavor. Using only fresh potatoes and mushrooms, the filling will remain tasty and nutritious. This variant is ideal for those on a low-calorie diet or for anyone looking to limit calorie intake without sacrificing taste. With a few adjustments, it is possible to enjoy cannelloni in a healthier way, without compromising the quality and flavor of the preparation.

Nutritional Benefits of Cannelloni with Mushrooms and Potatoes

Cannelloni with mushrooms and potatoes are not only a delicious dish but also offer several nutritional benefits. Mushrooms are an excellent source of B vitamins, which support the nervous system and improve energy metabolism. Additionally, they are low in calories and rich in antioxidants, contributing to a balanced diet. Potatoes, rich in potassium and fiber, promote digestive health and provide energy. A serving of cannelloni with mushrooms and potatoes contains approximately 350-400 calories, depending on the ingredients used. This makes them a great option for a complete and nutritious meal, perfect for satisfying the palate and energy needs.

Can Cannelloni with Mushrooms and Potatoes be Frozen?

Yes, it is possible to freeze cannelloni with mushrooms and potatoes to preserve them for a longer time. Before freezing, it is advisable to partially cook them, so the pasta does not fall apart during the freezing process. Make sure to use an airtight container or wrap them well in plastic wrap to avoid freezer burn. When you decide to consume them, simply thaw them in the refrigerator and then bake them in the oven until they are hot and golden. This method will allow you to have a ready meal at any time, without compromising the flavor and quality of the preparation.