Good Housekeeping//Hearst Owned

Mixed mushroom cannelloni

Name: Mixed mushroom cannelloni
Prep time: 15 min
Cook time: 46 min
Total time: 1 h 1 min
Yield: 4
Ingredients: 6 sheets fresh lasagne; 3 tbsp. olive oil; 1 small onion, finely chopped; 3 garlic cloves, sliced; 20 g pack fresh thyme, finely chopped; 225 g (8oz) chestnut or brown cap mushrooms, roughly chopped; 125 g (4oz) flat cap mushrooms, roughly chopped; 2 x 125 g x 125g (4oz) goat's cheese logs, with rind; 350 g tub cheese sauce

Mushrooms, thyme and creamy goat's cheese make a delicious veggie filling for pasta

By The GH Kitchen TeamPublished: 08 January 2005

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Yields:

Prep Time:

15 mins

Cook Time:

46 mins

Total Time:

1 hr 1 min

Cal/Serv:

470

Ingredients

6 sheets fresh lasagne
3 Tbsp. olive oil
1 small onion, finely chopped
3 garlic cloves, sliced
20 g pack fresh thyme, finely chopped
225 g (8oz) chestnut or brown cap mushrooms, roughly chopped
125 g (4oz) flat cap mushrooms, roughly chopped
2 x 125 g x 125g (4oz) goat's cheese logs, with rind
350 g tub cheese sauce

Directions

1. Step 1
  Preheat the oven to 180°C (160°C fan oven) mark 4. Cook the lasagne sheets in boiling water until just tender. Drain well and run under cold water to cool. Keep covered with cold water until ready to use.
2. Step 2
  Heat the olive oil in a large pan and add the chopped onion. Cook over a medium heat for 7-10min until the onion is soft. Add the garlic and fry for 1-2min. Reserve a few slices of garlic.
3. Step 3
  Reserve a little thyme for sprinkling over later, then add the rest to the pan with the mushrooms. Cook for a further 5min until the mushrooms are golden brown and there is no excess liquid in the pan. Season with salt and freshly ground black pepper, remove from the heat and set aside.
4. Step 4
  Crumble one of the goat's cheese logs into the cooled mushroom mixture and stir together. Drain the lasagne sheets and pat dry with absorbent kitchen paper. Spoon 2-3tbsp of the mushroom mixture along the long edge of each lasagne sheet leaving a 1cm (½in) border. Roll up the pasta sheets and cut each roll in half.
5. Step 5
  Put the pasta in a shallow ovenproof dish and spoon over the cheese sauce. Slice the remaining goat's cheese into thick rounds and arrange across the middle of the pasta rolls. Sprinkle the reserved garlic and thyme on top. Bake for 30 35min or until golden and bubbling.

Per Serving:

Calories: 470
Total carbs: 29 g
Total fat: 32 g
Saturated fat: 13 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time