Artichoke and Mushroom Cannelloni

By Mama's Kitch  

October 21, 2018

5.0 0

Recipe powered by Italiano® Premium Range

You better bookmark this recipe because it's going to be a staple. We didn't know how tasty the mix between artichoke and mushroom would be until we tried this Italiano® Premium Range cannelloni. The first time your fork sinks into this you'll probably fall in love with the creamy texture of the filling. We know we did!

  • Prep: 1 hr 5 mins
  • Cook: 15 mins
  • 1 hr 5 mins

    15 mins

    1 hr 20 mins



1 pack of Italiano® Premium Range Cannelloni tubes

1 pack of fresh mushrooms

1 pack of frozen artichoke (or 8 artichokes)

1 lemon (juiced)

3 cloves garlic chopped

250 g heavy cream

1 tbs cream cheese

2 tbs vinegar

1 1/2 cups spiced tomato juice

1 tsp cumin

2 tbs Ground Coriander

Salt & pepper

Olive oil (for cooking)


Bring cannelloni tubes up to the boil but do not cook completely and

Remove from heat into cold water to avoid the pasta sticking together.

Pan fry chopped garlic with ground coriander until golden brown

Add vinegar to deglaze pan

Boil artichokes in water add lemon juice and salt. Keep on heat for 5 mins

Take off heat and leave to cool

Chop artichokes, mushrooms, cherry tomatoes, and colored peppers

Blend vegetable mixture lightly in a food processor with a spritz of olive oil spices and cream cheese

Combined with fried garlic and coriander mixture

Stuff cannelloni with the combined mixture

Arrange cannelloni in Pyrex or ceramic baking tray

Top with heavy cream and tomato juice

Place in oven for 15 minutes

Take out and serve!

Amal is an entrepreneur, a wife, a mom, and a grandma. She is the queen of desserts and everything tasty but as a mom of 5 and a grandma of 4, she knows how to keep her family healthy by doing what she does best, cook them delicious healthy and fulfilling meals.