You are here: Home » Recipes » Wild Mushroom Cannelloni Wild Mushroom Cannelloni Recipe by Relish Contributor Yield 6 servings A combination of shiitakes, portobellos, oyster, parcini and button mushrooms fills these cannelloni. PrintEmail Ingredients 12 manicotti or cannelloni shells, uncooked3 teaspoons olive oil1 teaspoon butter1 tablespoon minced shallots1 garlic clove, minced1 pound diced mixed mushrooms including shiitakes, portobellos, oysters, porcini and buttons1 cup sliced scallions1 cup diced drained canned or jarred roasted red peppers2 tablespoons balsamic vinegar3 tablespoons chopped fresh parsley2 tablespoons chopped fresh basil1 1/2 cups shredded mozzarella cheese2 cups diced plum tomatoes (about 1/2 pound)2 tablespoons shredded Parmesan cheese Instructions 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. 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. Cover dish with foil and bake at 325F for 20 minutes or until heated through. Sprinkle with Parmesan cheese.