It feels like yesterday (well, the day before, to be precise) I was talking about beautiful weather: blue skies, no clouds, cherry blossoms. For now we can only dream of that, given the autumnal weather outside. But it doesn’t matter: it’s the perfect time to share my mushroom and saffron stuffed cannelloni!
Stuffed Cannelloni — the perfect comfort food
There are only a few things on my comfort-food list: soups (especially miso soup), gnocchi, chocolate (yes!), and pasta. Pasta comes in many forms — cannelloni, lasagne, homemade sheets — and when I think of comfort food I always think of family. Family is comfort. I’m lucky to have not just my own family but my partner’s too; both always feed me amazing food. Cannelloni, in particular, remind me of my mother, who used to make them years ago filled with ragù or ricotta and spinach. Absolutely delicious.
These mushroom and saffron cannelloni are the kind of dish that wraps you in that family feeling. They are simple to prepare, full of flavor, and comforting in every bite. Let yourself be carried away by that sense of home.
How to fill the cannelloni
Filling cannelloni is really quick and straightforward. In the recipe I used a plastic piping bag to pipe the filling into the tubes. If you don’t have one, a simple disposable sandwich bag works well — they’re inexpensive and easy to use.
To fill the cannelloni:
- Fold back the top edges of the piping bag (or use a plastic bag) and fill it with the mixture;
- Trim the tip to about 1–2 cm;
- Pipe a little filling into each cannellone until all are filled;
- Done! Simple, right?
My recommendation
The shallow baking dish I used for these cannelloni is similar to the one pictured below. My dish is about 17 cm on the bottom (the longer side), which works well for this quantity.
If you enjoy this recipe, please leave a five-star rating — it would make me so happy!
If you make this recipe or your own version, tag me on Instagram @roberta.dallalba or send a direct message — I love seeing your photos!
CANNELLONI STUFFED WITH MUSHROOMS AND SAFFRON
Ingredients
For 2 people:
- 7 Cannelloni tubes
For the mushrooms:
- a drizzle of extra virgin olive oil
- 1 garlic clove
- 300 g champignon mushrooms
- parsley
- a pinch of salt
For the béchamel:
- 25 g good-quality butter
- 25 g flour
- 250 g milk
- a pinch of nutmeg
- a pinch of salt
- a pinch of saffron
For assembling:
- chopped sun-dried tomatoes in oil
- breadcrumbs – or grated Parmigiano
Instructions
For the béchamel:
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In a small saucepan, melt the butter over low heat, then add the flour and whisk until a roux forms.
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Gradually add the milk, whisking continuously so the sauce stays smooth.
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Add a pinch of nutmeg and salt, cook until the sauce thickens, then cover and set aside.
For the mushrooms:
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Heat a drizzle of oil in a pan and lightly brown one garlic clove.
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Add the cleaned mushrooms and parsley and cook over medium heat for about 10 minutes, stirring occasionally.
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Season with a pinch of salt and remove from heat.
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Preheat the oven to 200°C (about 390°F).
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Roughly blend the mushrooms with a blender or food processor.
For the filling and assembly:
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Divide the béchamel in two. Stir a pinch of saffron into one half until evenly colored.
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Combine the blended mushrooms with the saffron béchamel and mix well.
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Spoon a little plain béchamel into the bottom of the baking dish to prevent sticking.
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Fill each cannellone with the mushroom mixture and arrange them in the dish.
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Cover the cannelloni with the remaining béchamel, sprinkle with breadcrumbs or grated cheese, and scatter chopped sun-dried tomatoes on top. Bake for 30 minutes or until golden and bubbling.
Tried this recipe?
Mention @roberta.dallalba on Instagram or send a direct message — I’d love to see your photos!