Prepare to embark on a culinary journey that will transform your dinner table into a gourmet Italian paradise! This Mushroom Cannelloni is not just a meal; it's an experience that combines the earthy richness of mushrooms, the sweet complexity of leeks, and a decadent cheddar cheese sauce that will make your taste buds dance with joy. Whether you're looking to impress dinner guests or treat yourself to a luxurious home-cooked meal, this recipe promises to elevate your cooking game and transport you straight to the heart of Italian cuisine.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- Cannelloni tubes
- Mushrooms, chopped
- Sweet leeks, sliced
- Onion, diced
- Cheddar cheese, grated
- Ricotta cheese
- Garlic, minced
- Olive oil
- Salt
- Pepper
- Milk
- Flour
Instructions
- Preheat the oven to 375°F (190°C) and prepare a large baking dish by lightly greasing it with olive oil.
- In a large skillet, heat olive oil over medium heat. Sauté diced onions and sliced leeks until they become soft and translucent, approximately 5-7 minutes.
- Add minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
- Incorporate chopped mushrooms into the skillet, cooking until they release their moisture and become golden brown, about 8-10 minutes.
- Season the mushroom mixture with salt and pepper, then remove from heat and let cool slightly.
- In a mixing bowl, combine ricotta cheese with half of the grated cheddar cheese. Fold in the cooled mushroom, leek, and onion mixture.
- Carefully stuff the cannelloni tubes with the mushroom and cheese mixture, ensuring they are evenly filled.
- For the cheese sauce, melt butter in a saucepan, then whisk in flour to create a roux. Gradually add milk, stirring constantly to prevent lumps.
- Once the sauce thickens, add the remaining cheddar cheese and stir until smooth and creamy.
- Pour half the cheese sauce into the bottom of the baking dish, then arrange the filled cannelloni tubes in a single layer.
- Cover the cannelloni with the remaining cheese sauce and sprinkle additional cheddar on top.
- Bake in the preheated oven for 35-45 minutes, or until the top is golden brown and the sauce is bubbling.
- Remove from oven and let rest for 10 minutes before serving to allow the dish to set.
- Garnish with fresh herbs if desired and serve hot.
Tips
- Choose the right mushrooms: Use a mix of mushroom varieties like cremini, shiitake, or porcini for deeper flavor complexity.
- Don't rush the sautéing: Take your time caramelizing the leeks and onions to develop a rich, sweet base for your filling.
- Make sure to drain excess moisture from mushrooms to prevent a soggy cannelloni.
- Use room temperature ricotta for smoother mixing and better texture.
- For a golden, crispy top, broil the cannelloni for 2-3 minutes at the end of baking.
- Let the dish rest after baking to allow the sauce to set and make serving easier.
- Fresh herbs like parsley or thyme can add a beautiful finishing touch to the dish.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
