sig's Spinach and Mushroom Cannelloni Recipe

Name: sig's Spinach and Mushroom Cannelloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp extra virgin olive oil; 2 shallots , very finely chopped; 1 onion, very finely chopped; 1 large clove of garlic, crushed or chopped; 500 grams mushrooms of choice, I use wild or brown cepe; 18 cannelloni tubes; 1 tbsp fresh coriander,chopped; 3 tbsp fresh parsley ,chopped; 400 grams spinach, wilted and squeezed dry; 100 ml fresh double or heavy cream; 40 grams butter ,spreadable; 4 tbsp Parmesan ,finely

Servings: persons

3 tbsp extra virgin olive oil
2 shallots , very finely chopped
1 onion, very finely chopped
1 large clove of garlic, crushed or chopped
500 grams mushrooms of choice, I use wild or brown cepe
18 cannelloni tubes
1 tbsp fresh coriander,chopped
3 tbsp fresh parsley ,chopped
400 grams spinach, wilted and squeezed dry
100 ml fresh double or heavy cream
40 grams butter ,spreadable
4 tbsp Parmesan ,finely

1
preheat oven to 200C / 400F / gas 6
2
Heat oil in casserole , add the onions and shallots, cook for a little while stirring so that they don't burn.
3
now add mushrooms and garlic cook until all liquid has been absorbed, seaso with salt and pepper, add parsley and cream, reduce until most cream is gone
4
in a pot with boiling water wilt the spinach, for 1 minute, drain , cool and squeeze out all water.Chop finely add to mushroom mix..
5
cook cannelloni as per given instruction, drain and pat dry
6
cool slighty then fill them with the spinach and mushroom mix, I use teaspoon.
7
place in a buttered oven proof dish, sprinkle with Parmesan and little dots of butter.
8
cook for about 10-15 minutes and serve hot.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tbsp extra virgin olive oil, 2 shallots , very finely chopped, 1 onion, very finely chopped, 1 large clove of garlic, crushed or chopped, and more.

Yes, sig's Spinach and Mushroom Cannelloni falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

sig's Spinach and Mushroom Cannelloni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions