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Ontario Mushroom Cannelloni

This vegetarian version of Ontario mushroom cannelloni is a delicious family dinner that was made for cheese lovers!

Ontario Mushroom Cannelloni

30 minPrep Time

1 hrCook Time

1 hr, 30 Total Time

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Recipe Image


    Cannelloni Filling:
  • 2 lb (1 kg) mixed Ontario mushrooms, finely chopped such as cremini, shiitaki, oyster, Portobello, button
  • 3 small cloves garlic, minced
  • 1 tbsp (15 mL) chopped fresh thyme
  • 1/4 tsp (1 mL) each salt and freshly ground pepper
  • 3 tbsp (45 mL) olive oil, divided
  • 1 pkg (500 g) part skim ricotta cheese
  • 3/4 cup (175 mL) grated Parmesan cheese
  • 1 egg
  • 1/4 cup (60 mL) chopped fresh parsley
  • 1/2 tsp (2.5 mL) finely grated lemon zest
  • Béchamel:
  • 3 tbsp (45 mL) butter
  • 1/4 cup (60 mL) all-purpose flour
  • 3 1/2 cups (875 mL) milk
  • 1/4 tsp (1 mL) each salt and freshly ground pepper
  • Pinch ground nutmeg
  • 1/2 cup (125 mL) grated Parmesan cheese
  • Cannelloni:
  • 1 package (260 g) fresh lasagna sheets
  • 1 cup (250 mL) shredded Fontina cheese
  • 2 tbsp (30 mL) chopped fresh parsley


  1. Toss the mushrooms with the garlic, thyme, salt and pepper. Heat half the oil in large skillet set over high heat. Cook half the mushroom mixture, stirring occasionally for 5 minutes or until golden brown.
  2. Transfer to a baking sheet and repeat with the remaining mushroom mixture. Cool completely. Blend the mushrooms with the ricotta, Parmesan, egg, parsley and lemon zest.
  3. Béchamel:
  4. Melt butter in a saucepan set over medium heat. Sprinkle in flour. Cook, stirring, for 2 minutes until smooth. Slowly whisk in the milk until smooth. While stirring constantly, bring to a boil. Cook, stirring frequently, for 10 minutes or until sauce thickens slightly; season with salt, pepper and nutmeg. Remove from the heat and stir in Parmesan cheese.
  5. Cannelloni:
  6. Preheat the oven to 350°F (180°C). Butter a 10 x 14-inch (3.5 L) baking dish. Cut the lasagna sheets in half cross-wise to make twelve rectangles.
  7. In a large pot of boiling salted water, blanch pasta for 1 minute or just until pliable. Rinse under cold water. Drain well. Transfer to towel-lined tray in a single layer (do not overlap).
  8. Spread 1 cup (250 mL) béchamel over the bottom of the prepared pan. Arrange about 1/4 cup (60 mL) filling along the length of each piece of lasagna; roll tightly. Place cannelloni seam side down in the pan.
  9. Spoon the remaining béchamel sauce over the cannelloni and sprinkle evenly with Fontina cheese. Bake for 30 to 35 minutes or until sauce bubbles, the filling is heated through and cheese is melted. Sprinkle with parsley.


Nutritional Information per Serving (2 cannelloni): Calories 405, Fat 24g, Cholesterol 68mg, Sodium 493mg, Carbohydrates 27g, Fibre 2.5g, Sugar 8g, Protein 28g

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