Wild Mushroom Cannelloni

  • Yield 6 servings

A combination of shiitakes, portobellos, oyster, parcini and button mushrooms fills these cannelloni.


12 manicotti or cannelloni shells, uncooked
3 teaspoons olive oil
1 teaspoon butter
1 tablespoon minced shallots
1 garlic clove, minced
1 pound diced mixed mushrooms including shiitakes, portobellos, oysters, porcini and buttons
1 cup sliced scallions
1 cup diced drained canned or jarred roasted red peppers
2 tablespoons balsamic vinegar
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 1/2 cups shredded mozzarella cheese
2 cups diced plum tomatoes (about 1/2 pound)
2 tablespoons shredded Parmesan cheese


  1. Cook pasta shells according to package directions. Drain and plunge into a pot of cold water; drain again.  Heat 2 teaspoons oil in a nonstick skillet over medium heat. Add butter or margarine. When melted, add shallots and garlic; saute 1 minute. Add mushrooms and saute 5 minutes or until liquid evaporates. Add scallions, roasted peppers and vinegar; saute 2 minutes. Remove from heat and add parsley and basil. Cool for 15 minutes and add 1 cup mozzarella cheese.
  2. Spoon mixture into cooked shells and arrange in a 13 x 9 x 2-inch baking dish; brush lightly with remaining oil. Sprinkle shells with diced tomatoes and remaining 1/2 cup mozzarella cheese.
  3. Cover dish with foil and bake at 325F for 20 minutes or until heated through. Sprinkle with Parmesan cheese.