Cannelloni with mushrooms
4 servings
60 minutes
Cannelloni with mushrooms is an exquisite dish of Italian cuisine that combines the tenderness of pasta with aromatic mushroom filling. The history of cannelloni is rooted in Italian traditions of baking stuffed pasta, where each variation reflects the richness of regional flavors. In this recipe, the mushroom filling sautéed with onions, garlic, and dill is enriched with a creamy turmeric sauce and grated cheese, creating a harmonious balance of taste. Baked under a golden crust of suluguni cheese, the cannelloni acquire an appetizing texture, while cherry tomatoes and oregano add fresh notes. This dish is perfect for cozy family dinners, festive occasions, and simply enjoying the exquisite taste of Italian gastronomy.
1
To prepare cannelloni with mushrooms, chop the mushrooms, finely chop the onion and green onion, dill and garlic, cut the suluguni (or feta) into cubes, and grate the hard cheese.
- Mushrooms: 800 g
- Onion: 1 piece
- Spring onion: 1 bunch
- Dill: 1 bunch
- Garlic: 1 clove
- Suluguni cheese: 100 g
- Grated hard cheese: 100 g
2
Whip the cream with grated cheese, salt, pepper, and turmeric.
- Cream: 1 glass
- Grated hard cheese: 100 g
- Ground black pepper: to taste
- Salt: to taste
- Turmeric: 0.3 teaspoon
3
Sauté the mushrooms in butter with onion, garlic, dill, and green onion. Fill the cannelloni with the resulting filling.
- Mushrooms: 800 g
- Vegetable oil: 2 tablespoons
- Onion: 1 piece
- Garlic: 1 clove
- Dill: 1 bunch
- Spring onion: 1 bunch
4
Place the stuffed tubes in a baking dish, pour sauce over them, and sprinkle with cubes of suluguni (or brynza) and remaining grated cheese. Bake for 20 minutes at about 200 degrees.
- Cannelloni pasta: 250 g
- Suluguni cheese: 100 g
- Grated hard cheese: 100 g
5
You can garnish the finished dish with a cherry sprig and oregano.
- Salt: to taste
