Mary Berry's mushroom and spinach cannelloni

(63 ratings)

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Mary Berry's mushroom and spinach cannelloni
Mary Berry's mushroom and spinach cannelloni
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

This vegetarian cannelloni is a great dinner option if you fancy doing something a little different with pasta. Mary Berry's recipe is quick and easy and ready in under an hour


  • 1 tbsp olive oil
  • 500g (1lb 2oz) mixed mushrooms, such as shiitake, chestnut, and button, roughly chopped
  • 3 garlic cloves, crushed
  • 225g (8oz) baby spinach, roughly chopped
  • salt and freshly ground black pepper
  • 400g can tomatoes, drained and juice discarded
  • 2 tbsp pesto
  • 75g (21/2oz) freshly grated
  • Parmesan cheese
  • 12 cannelloni tubes

For the sauce

  • 75g (21/2oz) butter
  • 75g (21/2oz) plain flour
  • 900ml (11/2 pints) hot milk
  • 100ml (31/2fl oz) double cream
  • 2 heaped tbsp pesto

To make the cannelloni easier to serve, arrange them in neat rows in a rectangular dish.


  1. Heat the oil in a frying pan, add the mushrooms, and fry over a high heat for 2 minutes or until just cooked. Add the garlic and spinach and toss together until the spinach is just wilted. Season with salt and freshly ground black pepper and set aside to cool.
  2. To make the sauce, melt the butter in a saucepan, whisk in the flour, and cook for 1 minute. Whisking all the time, gradually blend in the hot milk and the cream and bring to the boil. Season with salt and freshly ground black pepper, remove from the heat, and stir in the pesto.
  3. Put the tomatoes into a mixing bowl, add the cooled mushroom mixture, the pesto, and one-third of the Parmesan. Stir to combine.
  4. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Meanwhile, fill the cannelloni tubes with the mushroom and spinach filling, dividing it equally among them.
  5. Spoon one-third of the sauce into the base of the ovenproof dish and arrange the filled cannelloni on top in neat rows. Pour the remaining sauce over the top and sprinkle with the rest of the Parmesan.
  6. Bake for 3035 minutes  or until golden brown and bubbling.
Recipe take from Cook Up A Feast by Mary Berry and Lucy Young, DK 20, available from all good bookshops and from

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  • 3
(63 ratings)

Your comments

Louise H


Louise H

Definitely don't use pares an if making for a vegetarian!

Sara Phipps

My friend Julie P cooked this for us all on Saturday and it was absolutely and utterly delicious I am now getting the recipe for my own use I dont cook very often this is testiment to the recipe ( we love anything from Mary Berry as it always works !)and to Julies TLC ! :)

Spell Binder

Made this recipe today for a vegetarian, but the sauce was way too thick. Next time I'll make less sauce and add more milk. I also fried onions before the mushrooms as I think it gives a better taste. Must say the filling tasted really nice, but I added paprika too and cheddar instead of Parmesan as I'm not to fond of it. Overall, not a bad recipe, but I'd prefer mince in it I think, not bad though for a vegetarian.

Katy goodtoknow Recipes

We love Mary Berry - her cake recipes are always reliable, so we're really please to have some of her savouries up on the site. Check out her shepherd's pie with dauphinoise topping too - yum!

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