Jamie Oliver’s Mushroom Cannelloni Recipe | How to Make Mushroom Cannelloni

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while maintaining a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast provides a cheesy flavor with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella has less fat, while provolone is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and has a neutral flavor.

Preheat the oven to 375°F (190°C).

Heat olive oil in a skillet over medium heat.

Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.

Add chopped mushrooms and cook until they release their moisture, about 5-7 minutes.

Stir in spinach and cook until wilted, about 2 minutes; season with salt, black pepper, and nutmeg.

Remove from heat and let cool slightly; mix in ricotta cheese and half of the parmesan cheese.

Fill each cannelloni tube with the mushroom and cheese mixture using a piping bag or spoon.

Spread a layer of tomato sauce on the bottom of a baking dish.

Arrange the filled cannelloni in the dish and cover with remaining tomato sauce.

Sprinkle mozzarella cheese and the rest of the parmesan cheese on top.

Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

Let cool for a few minutes before serving; garnish with fresh basil and parsley.

Cooking Techniques

Spice Level:

Allergens