Cannelloni alla Funghi Trapanese

Preparation info

    • Difficulty


    • Ready in

      30 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

It is preferable to use cannelloni sheets or small lasagne sheets for this recipe. Dried cannelloni tubes end up with very little ‘bite’ and need a lot of liquid to cook, which can dilute the stuffing.


  • 8-10 cannelloni sheets, boiled and drained


    Pre-heat the oven to 200°C/400°F/Gas mark 6. Slice the mushrooms thinly. Heat the olive oil and cook the garlic and mushrooms in it. After a few minutes, add the tomatoes, marjoram, flour and seasoning. Continue to cook for 8-10 minutes until the liquid is reduced by a third. Taste and check the seasoning. Generously butter a large, shallow oven dish. Place some of the stuffing on each cannelloni sheet, roll them up tightly and lay them in the dish. Mix all the sauce ingredients together and pour over the cannelloni. Bake for 15 minutes.