Wild Mushroom Cannelloni

  • Yield: 6 servings


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

Nutritional Info *per serving

  • Calories 372
  • Fat 11g
  • Cholesterol 24mg
  • Sodium 158mg
  • Carbohydrate 53g