The mushroom cannelloni are a delicious main dish, creamy and perfect for celebrations or a family lunch or dinner. The recipe is truly simple and quick, I’ll explain how to make flavorful cannelloni with a few easy steps. We’ll need mushrooms (I use champignons, but any variety you like is fine), fresh lasagna, béchamel, and grated Parmesan. To cook mushroom cannelloni, you can choose to use an air fryer or an oven: if you use the air fryer, the cooking will be faster, but either way, they’ll be exceptional and extremely delicious.
For the béchamel, you can use a pre-made one or make it at home. In this recipe, you’ll find the steps and ingredients to make it at home. This dish is so tasty that everyone will love it. You can also choose to double the quantities if you want to make a very large tray. In this case, I used a 20×20 one suitable for the air fryer; you can find it here.
Also, check out these interesting recipes:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 6 cannelloni
- Cooking methods: Air Frying
- Cuisine: Italian
Ingredients
- 6 sheets fresh lasagna
- 10.5 oz champignon mushrooms
- 14.1 oz béchamel
- 1.1 oz grated Parmesan (more for gratin)
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
Tools
- Air Fryer
Steps
Clean and slice the mushrooms. In a skillet, sauté a clove of garlic with a drizzle of oil, add the mushrooms and season with salt; continue cooking them for about ten minutes.
Divide the béchamel into two bowls; in one, add the mushrooms and the grated Parmesan, and mix.
Take the fresh lasagna sheets (check the package if they need to be blanched first) and place a few tablespoons of béchamel with mushrooms on one end, then roll the sheet to form a cannelloni. Repeat with the remaining ingredients.
In a baking dish (this 20×20), spread two tablespoons of béchamel on the bottom; place the cannelloni on top and spread more béchamel on the surface. Finally, sprinkle the grated Parmesan.
Cover the dish with a sheet of parchment paper and a larger sheet of aluminum foil, wrap it well over the surface and sides of the dish, trying to seal the edges well to prevent it from flying off during cooking: this step is crucial to achieve an evenly cooked interior without burning the surface.
Cook the mushroom cannelloni in the air fryer at 356°F for 18 minutes; when there are 4 minutes left, remove the parchment paper and foil and continue cooking to brown the surface well.
*Or you can also cook the cannelloni in the oven at 356°F for about 25-30 minutes.Serve the mushroom cannelloni while still hot. Enjoy your meal!
Tips for you
✔ If you want to make the béchamel, you can follow the steps found in my lasagna recipe: click here.
✔ To cook the mushroom cannelloni, I used a non-stick baking dish with dimensions of 20x20cm. If you don’t have it, you can find it on Amazon by clicking here.
✔ Use parchment paper and aluminum foil for cooking: this will allow the cannelloni to cook well inside. Remove it only 4 minutes before the end, so it won’t burn and will still be creamy for adding the pistachio granules on top.
✔ The mushroom cannelloni can be stored in the refrigerator for up to 3 days, or you can freeze them. If you don’t have time to cook them, you can freeze and cook them when needed. In this case, I recommend taking them out of the freezer at least 2 hours in advance, then proceed with cooking as indicated above, adding a few extra minutes.
✔ For this recipe, I used the COSORI 4.7 air fryer, which you can find on Amazon here.
Don’t miss the latest recipe for 👉 pizza muffins in air fryer: they are NO yeast, super easy to make, and delicious!
Follow me on my Instagram page to always stay updated: 👉 @friggitrice_ad_aria
Try Amazon Prime: free shipping and 24-hour delivery! Sign up here: link.
